Roasted Butternut Squash Pear Salad

Roasted Butternut Squash Pear Salad blends the goodness of roasted vegetables with fresh mixed greens.  The colours make it attractive and this dish acts as a side or a bed for cooked chicken or fish.  I find the Fall season a wonderful time to experiment with textures in salads.  It is also a great time for some of the best apple cider around to add that tang to homemade salad dressing.

We recently traveled to Ottawa and we always stop at The Big Apple in Colborne, ON. This tourist attraction has a bakery, market stores, restaurants and a country store.  I love the variety of apple products and one of my favourites is the apple cider vinegar.  For more information go to:    http://www.thebigapple.ca/

I love working with squash in the kitchen. It has many health benefits:   https://www.naturalfoodseries.com/11-health-benefits-squash/

Bosc pears were my nonna’s favourite to eat; I love to cook with them because they keep their shape.  Vidalia onions are sweeter for roasting and this is a pairing made in heaven.

Anything tossed in Italian seasoning gets a kick in taste and the olive oil coats these vegetables to allow that golden colour.

The vegetables roast in the oven.

Everything roasted and ready to go on top of the mixed greens.

The salad ready for the dressing.

5 from 1 vote

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Roasted Butternut Squash Pear Salad

This salad brings, crunch, tang and fresh greens to your table. 

Course Salad, Side Dish

Cuisine Home Cooking in Canada, Italian

Keyword Roasted Butternut Squash Pear Salad

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Author Renata Solski

Ingredients

The roasted vegetables

• 2 small butternut squash
• 1 medium vidalia onion
• 2 large bosc pears
• 2 tbsp Italian Seasoning
• 2 tbsp olive oil

The Dressing

• 1/2 cup olive oil
• 1/2 cup apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• salt and pepper to taste

Salad Greens

• 8 cups mixed greens
• 1/2 cup toasted walnuts garnish

Instructions

Roasting the Vegetables

1. Set oven to 375 F.

   Line a cookie sheet with parchment paper.

   Cut up the butternut squash into small cubes.

   Slice the onion.

   Peel the pears and cube them.

   Toss the squash, onion and pear with the olive oil and Italian Seasoning.

   Place the vegetable on the parchment paper and put in the oven for 45 minutes.

   
   

   
   

Assembling the Salad

1. Place salad greens in a large bowl.

   Combine all ingredients for the dressing and whisk.

   When the vegetables are ready, remove from oven.

   Let the vegetables cool for 5 minutes.

   Place the roasted vegetables on top of the greens.

   Sprinkle with the toasted walnuts.

   Pour salad dressing over the warm vegetables.  

   
   

Recipe Notes

I toast the walnuts in a pan over medium heat.

Pouring the dressing over the warm roasted vegetables will intensify the taste of the dressing and give extra tang to your salad.  

Turn this salad into a meal by placing roasted chicken breast or grilled fish on top.