Butternut Bleu Cheese Wedge Salad

Looking for something a little more unique to make this Holiday? This wedge salad is my new favorite and inspired by Kowalski's grocery store. It's not too plain, and not too fancy -- and it will surely impress! 

1 head butter/bibb lettuce
1 C. cubed and roasted butternut squash* (see note)
3/4 C. candied pecans (recipe below)
1/4 C. crumbled bleu cheese
2 oz. prosciutto, sliced into bite-sized strips

Mustard Basil Dressing
1.5 oz. fresh basil leaves (2 containers)
4 green onions, roughly chopped
1-2 garlic cloves (depending on the size of your garlic cloves -- too much will over-power!)
1 C. mayo
2 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1 Tbsp. honey
Salt and Pepper

Candied Pecans
3/4 C. pecan halves
2 Tbsp. honey
1/4 C. brown sugar

First prepare the pecans. In a small bowl, toss the pecans with the honey and brown sugar. Line a baking sheet with tinfoil and spread out the pecans into a single layer. It's OK if the mixture doesn't coat every pecan. Bake for 5-7 minutes at 375 degrees. Remove from oven and stir so that the nuts are evenly coated. Cool.
To prepare the dressing, combine the basil, green onions, and garlic together using a stick blender. Whatever isn't minced up at first will get minced up once all other ingredients are added. Add remaining ingredients and taste -- you may wish to add more mustard or lemon juice depending on how much "zing" you like.
Next, assemble the salad. Cut the head of lettuce into 4-6 wedges (depending on how hungry your guests are!). Top with the squash, pecans, bleu cheese, and prosciutto. Drizzle with dressing and serve.

*To prepare the squash, cut into 1/4-inch size cubes. Toss with 1-2 Tbsp. olive oil and salt and pepper. Roast at 425 degrees for 15-20 minutes -- just until tender.