Butternut Squash Salad with Brussels Sprouts and Pears

Bahan-bahan (10 porsi)

• 3 cups cubed butternut squash
• 2 teaspoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 ½ pounds Brussels sprouts (trimmed and thinly sliced)
• 1 red pear (cored and thinly sliced)
• ½ cup pomegranate arils
• ⅓ cup gorgonzola cheese (crumbled (or goat cheese, blue cheese))
• ¼ cup pecans
• 5 tablespoons extra virgin olive oil
• 2 tablespoons pure maple syrup
• 3 tablespoons champagne vinegar or apple cider vinegar
• ½ tablespoon Dijon mustard
• 2 tablespoons minced shallot
• 1 clove garlic (grated)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper