Description
A vibrant fall salad featuring sweet caramelized squash, crisp pears, tangy blue cheese, and crunchy honeyed pumpkin seeds, all tossed in a light vinaigrette.
Ingredients
Scale
For the Crust:
- 1 small red kuri squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1 tablespoon maple syrup
- Salt and black pepper to taste
- 4 cups mixed salad greens
- 1 ripe pear, thinly sliced
- 1/4 cup crumbled blue cheese
- 1/4 cup raw pumpkin seeds
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until caramelized and tender.
- In a small skillet over medium heat, toast pumpkin seeds for 2-3 minutes until fragrant. Drizzle with honey, stir to coat, and cook for another minute until sticky. Remove from heat and let cool.
- Whisk together remaining 1 tablespoon olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl to make the vinaigrette.
- In a large bowl, combine salad greens, roasted squash, pear slices, and blue cheese. Drizzle with vinaigrette and toss gently to coat.
- Top the salad with honeyed pumpkin seeds and serve immediately.
Notes
You can customize the seasonings to taste.