Michigan Blueberry Salad with Blueberry Vinaigrette

Ingredients

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup granulated sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 head romaine lettuce, torn into bite-sized pieces
• 3/4 cup crumbled feta cheese
• 1/4 cup chopped red onion
• Cracked black pepper, to taste
• 1/2 cup dried blueberries

Vinaigrette

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 cup blueberries, fresh or frozen, then thawed

Directions

1) Preheat the oven to 400 degrees.

2) Peel the butternut squash with a vegetable peeler and cut the flesh into 1-inch chunks. Peel the onion and cut it into wedges. Put the vegetables on a baking sheet and drizzle with 1 Tablespoon olive oil and 1/4 teaspoon salt. Roast in the oven until brown around the edges and very tender, 30-45 minutes. Remove from the oven and let cool to just warm.

3) Make a bed of lettuce in a serving bowl or on a large serving platter. Mound the squash and onions in the middle. Sprinkle the blueberries and pumpkin seeds on top. Drizzle the entire salad generously with Blueberry Haven Blueberry Garlic Balsamic Vinaigrette. Serve immediately.