Step 1

Preheat oven to 425 degrees F. Spray a medium sheet pan with oil, add the squash, oil, salt and pepper and toss to coat.

Step 2

Roast for 20-25 minutes, tossing halfway through, until fork tender and browned on the edges.

Step 3

Meanwhile, make the dressing. In a small bowl, whisk together dressing ingredients until emulsified and combined. Set aside.

Step 4

In 2 shallow bowls, combine the squash, kale, arugula and basil. Toss to combine.

Step 5

Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds and ½ ounce bleu cheese.

Step 6

Top each with 2 tablespoons dressing and serve.