The change of seasons can be a very exciting time in the kitchen! Now is the time to experiment with in-season produce and get creative with flavors and textures. Soups, sautés and salads are all great dish-types to incorporate fall produce into and are often quick and easy to whip up. One of the best ways to bring out those classically delicious fall flavors is by roasting. When you roast fruits or veggies, you enhance its natural flavors while producing a hearty and satisfying texture. To help kick off the new season, we’re sharing one of our favorite roasted vegetable salads that is packed with fall flavors and healthy ingredients. For a balanced meal, prepare alongside a pureed soup, or some fresh grilled chicken!       Ingredients 2 medium pears sliced and cored 1 butternut squash cut into cubes ½ cup dried cranberries 1/3 cup pecans 1 tablespoon olive oil Teaspoon of Salt 5 cups of mixed greens 4 ounces of goat cheese Dressing of your choice!   Directions Preheat your oven to 425 degrees. On a baking sheet, place your sliced pear and diced butternut squash. Drizzle some olive oil lightly on top and then toss the ingredients to give them an even coat. Roast in the oven for 20 minutes. Remove the pears and set them to cool while leaving the squash to roast another 10 minutes (or until desired consistency.) Remove and let them sit to cool with the pears. To arrange the salad, place about 1 to 2 cups of mixed greens onto a plate. Top with the roasted pears and squash. Sprinkle the cranberries and goat cheese on top along with the dressing of your choice!