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Prep time
20 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
A recipe I whipped together the other night when I was craving sweet and savory. —Melissa Roels
Ingredients
- Roasted Butternut Squash and Walnut Salad with Asian Pear
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3 pounds
butternut squash, chopped in 1" cubes
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2 tablespoons
olive oil
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2 teaspoons
cumin
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1 teaspoon
ground coriander
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1/2 teaspoon
cayenne pepper
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1/4 cup
walnuts, toasted
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1
asian pear, or 1-2 bosc pears
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1
small shallot, thinly sliced.
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few handfuls of arugula
- Bright Balsamic Dressing
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1 tablespoon
Balsamic Vinegar
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juice of half a lemon
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1/4 teaspoon
lemon zest
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2 tablespoons
olive oil
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salt and pepper to tase
Directions
- Roasted Butternut Squash and Walnut Salad with Asian Pear
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Preheat oven to 425 degrees. Prepare butternut squash. Place butternut squash in large bowl and combine with olive oil, cumin, coriander, cayenne pepper, coarse salt and freshly ground pepper to taste; stir until evenly coated. Turn out onto baking sheet and arrange into one even layer. Bake in oven for 25-35 minutes, turning squash over half way through.
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While the butternut squash is roasting slice pear into 1/8" slices, and thinly slice shallot. Prepare dressing below. Pan roast the walnut until fragrant and slightly darkened in color, remove from pan and set aside.
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When the butternut squash is finished cooking to your liking of softness remove from oven and let cool on cooling rack for ten minutes.
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Combine arugula, squash, pear, and shallot in salad bowl; toss ingredients with salad dressing you have already prepared. Transfer salad to plates and top with walnuts.
- Bright Balsamic Dressing
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In small bowl whisk together vinegar, lemon juice, lemon zest, salt and pepper. Slowly whisk in olive oil. Set aside to serve over salad.
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