Pear and Pomegranate Fall Salad with Roasted Butternut Squash
Delicious, fall-inspired salad with pear, pomegranate seeds, goat cheese, roasted butternut squash, candied pecans, and a homemade red wine vinaigrette.
Ingredients
- 6 oz baby arugula
- 6 oz baby spring mix leaves
- 1/2 cup candied pecans (see text)
- 1/2 cup goat cheese crumbles
- 1/2 cup pomegranate seeds (see text)
- 1/8 cup red onion sliced finely
- 1 small butternut squash diced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- Juice of 1/4 of a lemon
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 tsp garlic powder, or 1 minced garlic clove
- 1 tsp salt or to taste
- 1/4 tsp black pepper
- 1/8 tsp cinnamon
Instructions
- Preheat oven to 425 degrees F.
- Toss the diced butternut squash in a drizzle of olive oil, a teeny pinch of salt, and the cinnamon.
- Roast butternut squash for 35-45 minutes, depending on oven strength. The squash should start to crisp and brown.
- Add greens, pecans, red onions, goat cheese, pomegranate seeds, pear, and cooled butternut squash to a large bowl.
- Whisk together: olive oil, red wine vinegar, lemon juice, mustard, honey, garlic, salt, and pepper for salad dressing.
- Adjust seasonings to taste and mix together well.
Notes
*Note: If making salad ahead of time, keep the candied pecans separate and toss just before serving, as they will get soggy.