Roasted Pear Salad with Israeli Couscous and Garlicky Oat Crunch and Butternut Squash Croutons Ingredients for Pear: Ingredients for Butternut Squash Ingredients for Dressing For 1 large bosc pear, quartered Croutons: Couscous and Salad: or cut into 1/6ths 1 cup butternut squash cubes (from 2 shallots 2 tablespoons brown sugar trader joe’s), quartered 1 head garlic ½ teaspoon kosher salt 2 tablespoons olive oil 2 slices ginger 2 tablespoon grape seed oil ½ teaspoon garlic powder 1/3 cup olive oil ¼ teaspoon Italian seasoning ½ orange juice Ingredients for Garlic Pinch smoked paprika ¼ cup apple cider vinegar Crunchies: ¼ teaspoon kosher salt Salt and pepper to taste 5 cloves garlic, minced 1 ½ tablespoon cornstarch or arrowroot 1 ½ cups cooked Israeli couscous 5 oz spinach 1 cup rolled oats Serves 4-6 3 tablespoons honey Diced red onions ¼ cup olive oil Directions: 1. For pears: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Toss pears with sugar, salt and oil. Line in a single layer on prepared baking sheet. Bake for 25- 30 minutes or until soft and golden brown. 2. For Croutons: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Toss squash with oil. 3. In a small bowl mix together garlic powder, Italian seasoning, paprika, salt and cornstarch. Coat oiled butternut squash with the cornstarch mixture and lay a single layer on the baking sheet. garlic powder, Italian seasoning, salt and oil. Line in a single layer on prepared baking sheet. Bake for 15- 20 minutes or until golden brown and crispy. 4. For garlic crunchies: Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. 5. Toss all the ingredients in a mixing bowl and mix well, pour aand spread onto the prepared baking sheet. Bake for 10 minutes or until brown and crunchy. Set aside to cool before serving 6. To make dressing: preheat the oven to 400 degrees. Combine shallots, garlic, ginger and olive oil in an oven safe baking dish. Bake for 30 minutes or until fragrant. Remove from oven and set aside to cool. 7. Once cool enough to handle squeeze the garlic and shallot meat into a food processor, also add the ginger. Add oil, juice, and vinegar, into a food processor, mix until well blended. Taste and season. Toss ¼ of the dressing with couscous 8. To serve: Lay some Israeli couscous on a bed of spinach, top with a slice of pear, some croutons and crunchies, serve with dressing on the side. .