Step 1

Preheat the oven to 400°F (200°C).

Step 2

Trim the ends off the squash, then cut in half. Scoop out the seeds, then slice into ½-inch (1 ¼ cm) cubes.

Step 3

Spread the squash on a baking sheet, then add the olive oil, salt, pepper, nutmeg, and thyme and toss to coat.

Step 4

Roast for 20 minutes, until tender and lightly browned. Remove from the oven and let cool completely.

Step 5

Meanwhile, prepare the rest of the salad: Cut the head of radicchio in half, remove the core, then thinly slice.

Step 6

Cut the pear in half, scoop out the core, then thinly slice.

Step 7

Make the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and mustard. While whisking, slowly drizzle in the olive oil and continue whisking until emulsified. Whisk in the salt and pepper, then set aside.

Step 8

In a large bowl, combine the radicchio, spinach, pear, dried cranberries, and cooled roasted squash. Drizzle some of the dressing over the salad and toss well to coat.

Step 9

Divide the salad between serving plates, then top with the chopped toasted pecans and crumbled blue cheese. Serve immediately with the remaining dressing alongside.

Step 10

Enjoy!