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
Amount per Serving
Calories
170
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Sodium
 
320
mg
14
%
Carbohydrates
 
23
g
8
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
2
g
4
%
Vitamin A
 
10500
IU
210
%
Vitamin C
 
41.3
mg
50
%
Calcium
 
60
mg
6
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

Related recipes

Onion Cabbage and Lentils with Rice
Warm Potato and Brussels Sprouts Salad
Skillet Lentil Shrimp Jambalaya
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.