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    Chef Cindy » Recipes » Vegan » Roasted Butternut Squash with Pear & Pecan Salad Recipe

    Roasted Butternut Squash with Pear & Pecan Salad Recipe

    Published: Nov 21, 2019 | Modified: Sep 9, 2020 by Chef Cindy | 2 Comments

    Jump to Recipe·Print Recipe

    Roasted Butternut Squash with Pear & Pecan Salad is a quick and easy salad to make with roasted butternut squash put aside or leftover from making soup or other Butternut Squash Recipes!

    Roasted butternut squash with pear and pecan salad
    Roasted Butternut Squash with Pear & Pecan Salad

    There are so many ways to use Butternut Squash when it is peeled, cubed and roasted. I especially love it mixed with greens, fruits and nuts in a salad. Try this Butternut Squash with Pear & Pecan Salad! Just drizzle with olive oil and balsamic vinegar for lunch (vegetarians can top with goat or feta cheese). Or you can have it alongside Roasted Butternut Squash Soup using a portion of the the roasted butternut squash put aside from the recipe.

    How to make Roasted Butternut Squash Salad

    Chopped butternut squash on a baking sheet
    Peel, Cut & Cube Butternut Squash,
    Season & Roast at 375°

    For additional guidance, check my post on how to roast a butternut squash.

    • Closeup of an Asian pear
      Asian Pear
    • Cored Asian pear with OXO corer
      Cored

    Asian Pears are available in the Fall/Winter seasons and are delicious in this salad! But, green D’Anjou Pears are great also. Simply core, slice and cube them for the salad. If you do not have an apple corer, just slice the pear in half and scoop or cut out the seeds.

    Closeup of roasted butternut squash with pear and pecan salad
    Plate with your favorite greens & nuts
    Plate of roasted butternut squash with pear and pecan salad with forks
    Top with extra virgin olive oil & balsamic vinegar and serve!
    Print
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    Roasted butternut squash with pear and pecan salad

    Roasted Butternut Squash with Pear & Pecan Salad

    ★★★★★ 5 from 1 reviews
    • Author: Cindy
    • Prep Time: 15 minutes
    • Cook Time: 45 min
    • Total Time: 1 hour
    • Yield: 4 servings 1x
    • Category: Vegan
    • Method: Roasted
    • Cuisine: Salad
    Print Recipe
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    Description

    Roasted Butternut Squash with Pear & Pecan Salad is a quick and easy salad to make with roasted butternut squash put aside or leftover from making soup or other Butternut Squash Recipes!


    Ingredients

    Scale

    2 cups of spinach and 2 cups of arugula, cleaned & mixed

    1 pear (Asian recommended if available), cored, sliced & cubed

    ¼ –½ cup pecans, chopped with a few whole put aside for topping

    2 cups of roasted butternut squash (**leftover), cooled or room temperature

    extra virgin olive oil

    balsamic vinegar

    *3 – 4 tablespoons goat or feta cheese (vegetarian option)

    sea salt & fresh pepper


    Instructions

    1. Plate greens and top with butternut squash, pears and pears.
    2. Drizzle with extra virgin olive oil and balsamic vinegar, salt & pepper to taste

     


    Notes

    A blend of different greens, nuts or fruits can be used and will taste delicious with this recipe!

    ** If leftover squash is used, this salad can be pulled together in less than 15 minutes!

    Keywords: roasted butternut squash recipe, asian pears, vegan, vegetarian, salad

    Did you make this recipe?

    Tag @chefcindyxo on Instagram

    « Roasted Butternut Squash Soup Recipe
    Roasted Butternut Squash & Quinoa Salad Recipe »

    Reader Interactions

    Comments

    1. Christiane

      February 28, 2020 at 9:43 am

      Happens that I have all the ingredients in my fridge! Will make it tonight, I was already scratching my head. So lucky!

      ★★★★★

      Reply
      • Cindy

        March 06, 2020 at 3:17 pm

        So happy you like the recipe! How did it turn out?

        Reply

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    Hi, I'm Cindy! Vegan chef with a flexitarian palate and a passion for inspiring new ideas in the kitchen! 

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