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Roasted Butternut Squash with Pear & Pecan Salad

  • Author: Cindy
  • Prep Time: 15 minutes
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Vegan
  • Method: Roasted
  • Cuisine: Salad

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!


Scale

Ingredients

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

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

1/41/2 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

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