Floating Olive Branch
Fall Squash & Pear Salad


1 honeynut, delicata or acorn squash, sliced 

2 tablespoons Ginger Infused Olive Oil 

1/2 teaspoon Moroccan Seasoning Blend 

1/2 teaspoons Fleur de Sel 

Pinch of black pepper 

1/4 cup Cinnamon & Pear Balsamic Vinegar 

3 tablespoons Ginger Infused Olive Oil 

1 tablespoon honey 

1/2 teaspoon Moroccan Seasoning Blend 

Fleur de Sel and pepper to taste 

1 head radicchio, chopped 

1 head bibb lettuce, chopped 

1 red pear, sliced 

1 green pear, sliced 

1/4 cup walnuts, chopped and toasted 


Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place squash on the prepared baking sheet and drizzle with olive oil. Season the squash with the seasoning blend, salt, and pepper, and place in the oven. Roast for 15 minutes or until tender. Remove from the oven and set aside to cool at temperature.

While the squash is cooling, place vinegar, olive oil, honey, and seasoning in a medium bowl, whisk to combine the vinaigrette, and season to taste with salt and pepper.
Arrange radicchio, bibb lettuce, pears, roasted squash, and walnuts on a serving platter. Drizzle the salad with the vinaigrette before serving, or serve the dressing on the side.