Fall Flavors in a Bowl: Roasted Squash and Pear Salad

Roasted Squash and Pear Salad

Today, I’m excited to share a recipe that perfectly captures the flavors and coziness of fall. This Roasted Squash and Pear Salad is a delightful mix of sweet and savory, making it a perfect side dish for any autumn gathering.

Ingredients:

• butternut squash, 500g (cubed)
• pear, 250g (sliced)
• red onion, 150g (sliced)
• mixed greens, 150g
• walnuts, 50g (chopped)
• goat cheese, 100g
• olive oil
• balsamic vinegar
• salt
• pepper

Kitchen Tools:

• baking sheet
• mixing bowl
• knife
• whisk

Start by preheating your oven to 400°F (200°C). Place the cubed butternut squash, sliced pear, and red onion on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven for about 25-30 minutes, or until the squash is tender.

In a mixing bowl, combine the mixed greens with the roasted squash, pear, and red onion. Add in the chopped walnuts and crumble the goat cheese on top.

In a small bowl, whisk together some balsamic vinegar and olive oil to create a simple vinaigrette. Drizzle the vinaigrette over the salad and gently toss to combine.

The finished dish weighs approximately 1200g and serves 4. Each serving is around 300g with an estimated calorie count of 250.

One unique tip for this recipe is to toast the walnuts before adding them to the salad for an extra depth of flavor and crunch.

I encourage you to give this Roasted Squash and Pear Salad a try and feel free to customize it with your favorite ingredients. It’s a perfect dish to celebrate the flavors of fall!