Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 4 people

Ingredients

  • 1 pkg Butternut Squash cubed
  • 3 tbsp Extra Virgin Olive Oil divided
  • 1 tbsp Fresh Thyme chopped
  • 1/2 tsp Salt
  • 1/4 tsp Fresh Ground Pepper
  • 1 tbsp Balsamic Vinegar
  • 2 tsp Soy Sauce
  • 1 small Garlic cloved, minced
  • Pinch Hot Pepper Flakes
  • 1 pkg Mixed Spring Greens
  • 2 Bosc Pears peeled and cubed

Instructions

  • Cut squash into 1/2 inch (1 cm) pieces and toss with 1 tbsp (15 mL) of the oil, thyme and half each of salt and pepper. Spread on parchment paper lined baking sheet and roast in 400 F (200 C) oven for about 25 minutes or until golden and tender.
  • In a small bowl, whisk together remaining oil, vinegar, soy sauce, garlic, hot pepper flakes and remaining salt and pepper.
  • Spread mixed greens over platter and sprinkle with roasted squash and pear. Drizzle with dressing to serve.
Nutrition Facts
Roasted Squash and Pear Salad
Calories
170
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
23
g
8
%
Fibre
 
5
g
21
%
Sugars
 
10
g
11
%
Protein
 
2
g
4
%
Sodium
 
320
mg
14
%
Vitamin A
 
10500
IU
210
%
Vitamin C
 
41.3
mg
50
%
Calcium
 
60
mg
6
%
Iron
 
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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