Ingredients:

• 2 Tbsp extra virgin olive oil
• 2 pears (very firm, cored and halved)
• 1 lb sweet potatoes, peeled and cut into 2-inch pieces
• 2 shallots, peeled and cut in half lengthwise
• 1/4 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 1 head radicchio (cut in 8th’s)
• 2 heads butter lettuce (torn)
• 1 cup gorgonzola cheese (crumbled)
• 1/4 cup shelled pistachios
• 1 orange, peeled and segmented

Instructions:

1. Preheat oven to 450 F. Lightly grease two large baking sheets with oil. Cut pears lengthwise into 1/8-inch slices; arrange in a single layer on a prepared baking sheet.
2. Toss together potatoes and 1 Tbsp oil. Season with a little of the salt and pepper. Arrange in a single layer on second prepared baking sheet with the shallots off to the side. Bake pears and potatoes 15 minutes.
3. Toss radicchio with remaining Tbsp oil. Season with salt and pepper.
4. Remove pears from oven; let cool. Remove the shallots and place in a blender. Toss sweet potatoes. Add radicchio to baking sheet with potatoes. Bake until radicchio is charred and wilted, 18 to 20 minutes.
5. Meanwhile, make dressing: Blend shallots, vinegar, Dijon, maple syrup, and oregano. Gradually add oil until combined.
6. Place butter lettuce on a serving platter. Top with roasted vegetables, pears, cheese, and pistachios. Arrange orange segments.
7. Drizzle with dressing and sprinkle with candied pumpkin seeds.
8. Enjoy!

For vinaigrette blend together

• 2 Tbsp maple syrup
• 1 Tbsp dijon mustard
• 1/2 cup apple cider vinegar
• 1 tsp oregano
• 1/4 cup extra virgin olive oil
• 2 roasted shallots

How to make candied pumpkin seeds

Heat a medium skillet over medium high heat. Once it’s hot, add 1/2 cup raw, shelled pumpkin seeds, 2 Tbsp maple syrup, ½ teaspoon of coriander and a pinch each salt, and pepper. Stir the seeds constantly until maple syrup is caramelized and seeds are toasted, about 2-3 minutes. Transfer candied pumpkin seeds to a plate and spread them out as best you can. Allow them to cool thoroughly.