Position a rack in the center of the oven and heat the oven to 450°F
Put the pecans and butter in an 8-inch-square Pyrex dish and toss to coat. Sprinkle with the chile powder and toss. Bake the nuts until toasted, about 5 minutes. Set aside to cool.
Put the squash on a heavy-duty rimmed baking sheet. Drizzle 2 Tbs. of the oil over the squash and sprinkle with 3/4 tsp. salt. Toss to coat. Roast the squash until browned on the bottom, about 20 minutes. Flip with a metal spatula and continue to roast until the squash is tender and nicely browned on a second side, 5 to 10 minutes more. Set aside to cool.
Put the shallots in a small bowl, cover with hot water, and let soak for 15 minutes; drain in a colander.
Combine the vinegar, mustard, brown sugar, and 1/4 tsp. salt in a small bowl. While whisking vigorously, slowly pour in the remaining 1/3 cup oil.
Combine the salad greens and shallots in a large bowl; sprinkle with 1/2 tsp. salt. Drizzle just enough of the dressing over the salad to coat lightly, and toss gently. Divide the greens among six plates and scatter the pecans, squash, and pears over the greens. Drizzle with a little more dressing if desired and serve.
nutrition information (per serving):
based on six servings, Calories
28, Fat Calories
250, Saturated Fat
3, Monounsaturated Fat
17, Polyunsaturated Fat
Photo: Scott Phillips