This seasonal salad is a delightful addition to your autumn menu. Fall Salad with Chocolate Cranberry Vinaigrette takes an unlikely pairing and makes magic. In fact, it's so good, it might come around again next year.
Combine vinegar and cranberries in large heavy-bottomed saucepan; cook over medium heat, stirring until cranberries soften. Remove from heat. Set aside.
Place oil, sugar, salt, pepper and cranberry mixture in large blender container or food processor. Cover; blend 30 seconds on medium speed. Stop blender; add HERSHEY'S Chocolate Syrup. Cover; blend 30 seconds on low speed. Refrigerate until chilled. Approximately 4 cups dressing.
Combine salad greens, apple slices, pear slices, poached squash, walnuts, dried cranberries and crumbled blue cheese in large bowl. Toss gently. Divide salad evenly among salad plates. Serve with Chocolate Cranberry Vinaigrette. Serve immediately.