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Author Notes: A seasonal take on the classic chopped salad with pear, arugula, feta, and squash. —Allison Day
Serves 4 to 5
- 2 pounds butternut squash, peeled, seeded, and cut into ½-inch cubes
- 1 bosc pear, cored and thinly sliced into strips
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1 pound green beans, chopped into ½-inch pieces
- 5 ounces arugula
- 1 cup cubed sheep's or goat's milk feta cheese
- 1/4 cup hulled sunflower seeds
- 2 tablespoons roasted hazelnut oil or extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 teaspoons dijon mustard
- 1 teaspoon whole dried thyme
- 1/2 teaspoon sea salt
- Make the Salad: Preheat oven to 400ºF. On a large rimmed baking sheet, toss squash and pear with oil and salt. Roast for 25 minutes. Add green beans, stir to incorporate, and roast for an additional 10 minutes. Allow to cool for 10 minutes before adding roasted vegetables to a large salad bowl along with arugula, feta, and seeds.
- Make the Dressing: In a small jar to shake, or bowl to whisk, combine all dressing ingredients.
- To Serve: Add dressing to prepared salad and toss until fully combined. Serve immediately.
- Make Ahead - All components can be made up to 3 days in advance. Keep dressing and salad components separate until immediately before serving. - Salad can be served warm, room temperature, or chilled.