Yield: 4 Servings

Ingredients:

6 oz. Petite lettuces, mixed

6 oz. Romaine leaves, torn

1 cup Butternut squash, peeled, roasted tender and diced

2 each Chicken breasts, 6 oz. each, boneless, skinless, seasoned with salt , pepper and olive oil, grilled and diced

1/3 cup Dried cranberries

1/2 cup Carrot, shredded

2/3 cup Fresh pear, peeled and diced

1/4 cup Toasted squash seed or "pepitas"

1 cup Toasted bread croutons

to season Salt

to season Fresh ground black pepper

As needed Chef Larry's Balsamic Vinaigrette (recipe follows)

Method:
Prepare Chef Larry's Balsamic Vinaigrette per recipe, reserve. Place petite lettuces and torn romaine leaves in a mixing bowl. Add butternut squash, diced chicken, cranberries, carrot, diced pear, squash seeds and croutons. Add enough Balsamic Vinaigrette to coat ingredients and toss. (Add more Balsamic Vinaigrette if necessary.) Portion dressed salad on chilled serving plates. Serve immediately.

Chef Larry's Notes:
To prepare butternut squash, peel squash and cut into wedges. Place on baking tray and season with salt, pepper and olive oil. Roast in oven preheated to 375 degrees F for 20 – 25 minutes or until tender. Cool and dice.

Chef Larry's Balsamic Vinaigrette

Yield: 6 - 8 Servings

Ingredients:

1/4 cup Balsamic vinegar

1 tsp. Chives, minced

1 tsp. Parsley, finely chopped

1/2 tsp. Dijon mustard

1/4 tsp. Sugar

3/4 cup Olive oil, extra virgin

to taste Salt

to taste Fresh ground black pepper

Method:
Whisk balsamic vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.