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.