Roasted Butternut Squash & Pear Salad with Spiced Pecan Vinaigrette

This salad combines fall's sweetest flavors: mellow butternut squash, crisp buttery pears, and crunchy pecans, with a slightly spicy kick from the vinaigrette.

• 1/2 cup pecans, very coarsely chopped
• 2 Tbs. unsalted butter, melted
• 1/2 tsp. ancho chile powder
• 3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)
• 1/3 cup plus 2 Tbs. extra-virgin olive oil
• Kosher salt
• 1/4 cup very thinly sliced shallots
• 3 Tbs. balsamic vinegar
• 1 Tbs. Dijon mustard
• 2 tsp. light brown sugar
• 6 cups loosely packed mixed salad greens
• 1 small ripe pear, halved, cored, and thinly sliced

Position a rack in the center of the oven and heat the oven to 450°F

Put the pecans and butter in an 8-inch-square Pyrex dish and toss to coat. Sprinkle with the chile powder and toss. Bake the nuts until toasted, about 5 minutes. Set aside to cool.

Put the squash on a heavy-duty rimmed baking sheet. Drizzle 2 Tbs. of the oil over the squash and sprinkle with 3/4 tsp. salt. Toss to coat. Roast the squash until browned on the bottom, about 20 minutes. Flip with a metal spatula and continue to roast until the squash is tender and nicely browned on a second side, 5 to 10 minutes more. Set aside to cool.

Put the shallots in a small bowl, cover with hot water, and let soak for 15 minutes; drain in a colander.

Combine the vinegar, mustard, brown sugar, and 1/4 tsp. salt in a small bowl. While whisking vigorously, slowly pour in the remaining 1/3 cup oil.

Combine the salad greens and shallots in a large bowl; sprinkle with 1/2 tsp. salt. Drizzle just enough of the dressing over the salad to coat lightly, and toss gently. Divide the greens among six plates and scatter the pecans, squash, and pears over the greens. Drizzle with a little more dressing if desired and serve.