Butternut Squash & Pear Salad

AuthorKathy Oliva!DifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 6 cups arugula
 2 small ripe pears, cut into 1" cubes
 1 small butternut squash, cut into 1" cubes
 ½ cup chèvre
 ¼ cup dried cranberries
 ¼ cup walnuts
 cinnamon

1

Preheat the oven to 425°F.

2

Spread butternut squash and pear chunks onto a large baking sheet.

3

Drizzle with 2 tbsp Cobrançosa EVOO and toss until coated. Season with salt and pepper.

4

Roast for 25-30 minutes and remove pan from oven.

5

Drizzle with 1 tbsp Cinnamon Pear Dark Balsamic, a sprinkle of cinnamon and return to oven for an additional 10 minutes.

6

Once the squash and pears have a nice golden color on the outside, remove from the oven and let slightly cool.

7

Transfer to a large serving dish and gently toss with the arugula.

8

Gently toss the salad with an additional tbsp of Cobrançosa EVOO & Cinnamon Pear Dark Balsamic.

9

Top with chèvre, cranberries and walnuts.

Ingredients

 6 cups arugula
 2 small ripe pears, cut into 1" cubes
 1 small butternut squash, cut into 1" cubes
 ½ cup chèvre
 ¼ cup dried cranberries
 ¼ cup walnuts
 cinnamon

Directions

1

Preheat the oven to 425°F.

2

Spread butternut squash and pear chunks onto a large baking sheet.

3

Drizzle with 2 tbsp Cobrançosa EVOO and toss until coated. Season with salt and pepper.

4

Roast for 25-30 minutes and remove pan from oven.

5

Drizzle with 1 tbsp Cinnamon Pear Dark Balsamic, a sprinkle of cinnamon and return to oven for an additional 10 minutes.

6

Once the squash and pears have a nice golden color on the outside, remove from the oven and let slightly cool.

7

Transfer to a large serving dish and gently toss with the arugula.

8

Gently toss the salad with an additional tbsp of Cobrançosa EVOO & Cinnamon Pear Dark Balsamic.

9

Top with chèvre, cranberries and walnuts.

Butternut Squash & Pear Salad

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