Harvest Salad W/ Squash Croquettes and Maple Ranch Dressing #RSC

1. 1

   Heat oven to 325F In a medium sized bowl, mix together parmesan cheese, bread crumbs, panko bread crumbs and packet of Hidden Valley Original Ranch Dips.

2. 2

   In another medium sized bowl mix beaten eggs and Hidden Valley Original Ranch dressing.

3. 3

   In batches, place squash chunks first into the egg-dressing liquid then press into bread crumb mixture; turning as needed to thoroughly coat each piece.

4. 4

   Place bread crumb coated squash onto a sided cookie sheet that has been generously sprayed with butter flavored cooking spray.

5. 5

   Chill cookie sheet filled with squash croquettes in refrigerator for 10-15 minutes.

6. 6

   Bake in 325F oven for 10 minutes then turn, spraying pan as turning to prevent sticking; continue baking for 5-10 additional minutes or until croquettes are crispy on outside and cooked throughout.

7. 7

   While squash croquettes cook, assemble lettuce and spinach topped with apples, pears, bacon, and gorgonzola on a large platter.

8. 8

   Prepare the dressing in a medium sauce pan, by whisking together the balsamic vinegar with the packet Hidden Valley The Original Ranch Salad Dressing Mix.

9. 9

   While continually whisking, slowly add olive oil and maple syrup.

10. 10

    Finally, add yogurt and slowly heat dressing over a medium-low heat.

11. 11

    Place the Squash croquettes over the assembled salad and drizzle with the warm Maple Ranch Dressing.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.