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.
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.