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Roasted Butternut Squash & Pear Salad Recipe

Ingredients

How to make it

  • Preheat oven to 450 degrees.
  • Mix nuts with the butter and sprinkle with the chili powder. Bake until toasted about 5 mins.
  • Set aside to cool.
  • Put the cut up squash in a heavy duty pan, drizzle 2 tbsps of olive oil over top and toss. Sprinkle with 3/4 tsp salt. Roast until browned about 20 mins.
  • Flip and continue roasting approx 15 mins or until squash is tender and nicely browned. Set aside to cool.
  • Combine the vinegar, mustard, brown sugar, and 1/4 tsp salt. Whisk together then slowly add the 1/3 cup olive oil. Whisk vigorously.
  • Combine the salad grrens with the shallots ina large bowl. Sprinkle with 1/2 tsp salt. Drizzle just enough of the dressing over the salad to coat lightly and toss.
  • Divide the greens among 6 plates and scatter the pecans, squash and pears over greens drizzle with more dressing and serve...so delicious.....!!
  • * I added pomegranate seeds to mine as we love them!!

Reviews & Comments 1

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  • ttaaccoo 12 years ago
    It is eyecandy too! Beautiful and gorgeously nutritious!! thank you. trish
    Was this review helpful? Yes Flag

The Cook

doreenfish Thessalon, Canada

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