Roasted Squash and Pear Salad

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Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
The combination of roasted sweet squash and fresh firm pear make a delicious refreshing salad that is perfect for a late summer picnic or to be served with your favourite holiday roast this fall. The juicy ripe pears help add moisture to this lightly dressed salad.



  1. 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.
  2. In a small bowl, whisk together remaining oil, vinegar, soy sauce, garlic, hot pepper flakes and remaining salt and pepper.
  3. Spread mixed greens over platter and sprinkle with roasted squash and pear. Drizzle with dressing to serve.
Nutrition Facts
Roasted Squash and Pear Salad
Amount Per Serving
Calories 170 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 10g
Protein 2g 4%
Vitamin A 210%
Vitamin C 50%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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