Pear, Apple, & Chicken Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
2 chicken breasts, cooked & chopped
1 pear (#3 cone)
1 apple (#3 cone)
3 c. romaine lettuce, chopped
1/2 c. walnuts (toasted and drizzled with 2 tsp. honey)
1/2 c. Gorgonzola cheese
Dressing
1/4 c. fresh lemon juice (#1 cone)
1/4 c. EVOO
4 tbsp. honey
Balsamic vinegar
1/8 tsp. ginger
1/4 tsp. salt
1/2 tsp. pepper

Directions
Combine dressing ingredients in a lidded jar. Shake well. Set aside. Place salad ingredients in a large bowl. Pour half the dressing over the salad and toss well, adding dressing to taste.

Thanksgiving Salad

Suggested Piece: Small Skillet & Large Cold Bowl

Ingredients

For the salad:

4 cups butternut squash (#3 cone) 

Cinnamon and sea salt 

2-3 heads of romaine + spring mix salad for added color

Pomegranate seeds

Sliced almonds or chopped pecans

Gorgonzola crumbled cheese (leave off for vegan)

For the vinaigrette:

½ cup orange juice

2 tablespoons olive oil

1 tablespoon maple syrup

¼ teaspoon ground cinnamon

¼ teaspoon salt

Directions

Quarter and seed a small butternut squash. Holding onto the outer skin of the squash french fry cut the inside using the #3 cone on the food processor. Sprinkle cinnamon and sea salt over the squash. Cover and cook in Small Skillet on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approx. 15 min. Meanwhile, placed chop greens, pomegranate seeds, nuts and cheese in a large serving bowl and set aside. Combine all vinaigrette ingredients in a jar with a lid by shaking vigorously. Once squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!