roasted squash, pear & arugula salad

Truth be told, this recipe happened because I have several pumpkins loitering about the kitchen from Halloween. Yes, I know, that was over two months ago. I hated to waste them, especially knowing they’re good eating squash. So tah-dah – Roasted Squash, Pear & Arugula salad, loaded with antioxidants & fiber. Creamy roasted squash, slices of juicy pear, perfectly toasted pine nuts, tart pomegranate seeds & peppery arugula all come together to make this salad pretty darn fabulous.  

I used kabocha squash with its burnt orange flesh & earthy flavor but feel free to use whatever good roasting squash/pumpkin you have available. Surely I can’t be the only one with holiday pumpkin decorations still in the house. 

Because they’re in season, I used pomegranate seeds strewn over the salad. Their tartness is a nice contrast to the sweetness of the squash. Not to mention their pop of crimson. If you can’t find them dried cranberries would be a good understudy. 

They make a mess of the kitchen…

In my quest to eat more veggies, we’re having this tonight with a spicy creole salmon patty recipe I’m testing. I made the patties yesterday on my Sunday cook day so apart from browning the patties, dinner is almost done. I feel a little smug. 

Serve this up as a main meal or as a side dish. Full of wholesome goodness, your body will thank you. Toodles xo. 

roasted squash, pear & arugula salad

2018-01-08 15:33:22

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Ingredients

1. 24 oz (680g) peeled & seeded squash/pumpkin (such as kabocha or blue hubbard)
2. 2 tablespoons olive oil
3. 2 teaspoons crushed red pepper (dried chili flakes)
4. 2 tablespoons thyme sprig tips
5. a good pinch of salt & pepper
6. 1 tablespoon honey
7. 2 ripe pears, halved, cored & sliced
8. 2 handfuls of baby arugula & spinach leaf mix
9. 1/3 cup toasted pine nuts
10. 1/3 cup pomegranate seeds
11. LEMON VINAIGRETTE
12. 1/4 cup olive oil
13. 2 tablespoons lemon juice
14. 1 tablespoon grainy mustard
15. pinch salt & pepper

Instructions

1. To make the vinaigrette, put all ingredients into a jar; shake to combine.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Cut squash into thin wedges & Place on baking sheet in a single layer. Drizzle with oil & toss to coat each wedge is oil. Scatter, crushed red pepper, thyme salt & pepper over squash & roast for 20 minutes. Drizzle with honey & roast a further 5 minutes or until browned & caramelized. Set aside to cool.
4. Arrange roasted squash, pear slices & arugula on platter. Drizzle with dressing & sprinkle with pine nuts & pomegranate seeds.

By Lovoni

Fresh Hunger https://freshhunger.com/