is a quick and easy salad to make with roasted butternut squash put aside or leftover from making soup or other Butternut Squash Recipes!
2 cups of spinach and 2 cups of arugula, cleaned & mixed
1 pear (Asian recommended if available), cored, sliced & cubed
1/4 –1/2 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
*3 – 4 tablespoons goat or feta cheese (vegetarian option)
sea salt & fresh pepper
- Plate greens and top with butternut squash, pears and pears.
- Drizzle with extra virgin olive oil and balsamic vinegar, salt & pepper to taste
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