Pear and Squash Salad with
Lemon-Cumin Vinaigrette

Makes 24 servings
1-1/2 cups fresh lemon juice
  • 2 Tbsp. ground cumin
  • 1 Tbsp. salt
  • 3/4 tsp. or to taste cayenne pepper
  • 1-1/2 cups canola oil
  • 6 lbs. butternut squash or other hard, winter squash, diced and cooked
  • 1 #10 can Pacific Northwest Canned Pears, drained and diced
  • 12 oz. chopped red onion, chopped
  • 3/4 cup mint, shredded
  • 1/2 cup chive, thinly sliced
  • radicchio or other lettuce leaves as needed for garnish
  • mint sprigs as needed for garnish
  • For dressing, stir together lemon juice, cumin, salt, and cayenne; whisk in oil. Mix squash, and onion; Fold vinaigrette into mixture.
    PER ORDER: Fold 1/2 tablespoon mint and 1 teaspoon chive into 1 cup salad. Mound salad on a radicchio-lined serving plate or in bowl. Garnish with mint sprigs.