Roasted Pear and Butternut Squash Salad
Who says salads are just for hot summer days? Roasted butternut squash plays the starring role in this gorgeous Autumn and Winter salad. Just add red and green lettuces, toasted pecans, dried cherries and toss with Apple Honey Vinaigrette…what could be easier?
Servings: 6 to 8
Ingredients
Salad
- 2 red pears cored and cut into 1- inch chunks
- 1 small butternut squash peeled, seeded and cut into 1- inch chunks
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1/8 teaspoon cinnamon
- 6 cups mixed red and green leaf lettuces
- 1/2 cup toasted pecans
- 1/3 cup tart dried cherries try to find unsweetened
Apple Honey Vinaigrette
- 3 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup apple juice or for a tangy twist, try apple cider
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 4 fresh basil leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper or to taste
Instructions
- Preheat the oven to 425 degrees F. Arrange the pear and squash chunks on a baking sheet; toss with olive oil, maple syrup and cinnamon.
- Roast for 20 minutes or until the squash and pears are softened and begin to brown. Let cool.
- Process all vinaigrette ingredients in a blender or food processor until smooth and creamy.
- In a large salad bowl, combine the lettuces. Arrange the squash, pear chunks, pecans and cherries on top. Toss the salad with dressing prior to serving.
Notes
Make Ahead and Storage Tips: salad may be prepared without dressing up to 1 day ahead. Cover and refrigerate. Salad is best enjoyed the same day.
Other Autumn salads you may like are Farro ‘n Quinoa Salad with Dried Cherries and Pistachios and .Apple ‘n Root Veggie Slaw with Manchego
