Roasted Butternut Squash and Pear Salad with Spiced Pecan Vinaigrette is a delightful combination of flavors and textures. The dish features roasted butternut squash, tender salad greens, juicy pears, and crunchy spiced pecans, all tossed together in a tangy vinaigrette.
The salad begins with the preparation of the roasted butternut squash. The squash is peeled, diced, and seasoned with olive oil and salt before being roasted until caramelized and tender. This roasting process brings out the natural sweetness of the squash and adds depth to the overall flavor of the salad. Once roasted, the squash is set aside to cool.
While the squash cools, the spiced pecans are prepared. Pecans are tossed with melted butter, ancho chile powder, and salt before being toasted in the oven. The result is a fragrant and flavorful nut topping that provides a satisfying crunch to the salad. After toasting, the pecans are left to cool.
Next, a simple vinaigrette is whisked together, combining balsamic vinegar, Dijon mustard, brown sugar, and olive oil. This dressing adds a tangy and slightly sweet element to the salad, complementing the roasted squash and pecans perfectly.
To assemble the salad, a mixture of fresh salad greens is combined with thinly sliced shallots. The greens are lightly coated with the vinaigrette, allowing the flavors to meld together. The cooled roasted butternut squash, sliced pears, and spiced pecans are then arranged on top of the greens, adding a beautiful presentation and variety of textures to the salad.
The result is a vibrant and satisfying salad that showcases the flavors of the season. The sweetness of the roasted butternut squash and pears pairs harmoniously with the savory notes of the spiced pecans and tangy vinaigrette. Each bite offers a delightful combination of crunch, creaminess, and freshness. This salad is perfect as a light lunch or as a side dish to accompany a main course.
SERVES: 6
INGREDIENTS:
- 1/2 cup pecans, very coarsely chopped
- 1 oz. (2 Tbs.) unsalted butter, melted
- 1/2 tsp. ancho chile powder
- 3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- 1/3 cup plus 2 Tbs. extra-virgin olive oil
- 11/2 tsp. kosher salt
- 1/4 cup very thinly sliced shallots
- 3 Tbs. balsamic vinegar
- 1 Tbs. Dijon mustard
- 2 tsp. light brown sugar
- 6 cups loosely packed mixed salad greens
- 1 small ripe pear, halved, cored, and thinly sliced
INSTRUCTIONS:
- Position a rack in the center of the oven and heat the oven to 450°F.
- Put the pecans and butter in an 8-inch-square Pyrex dish and toss to coat. Sprinkle with the chile powder and toss. Bake the nuts until toasted, about 5 minutes. Set aside to cool.
- Put the squash on a heavy-duty, rimmed baking sheet. Drizzle 2 Tbs. of the oil over the squash and sprinkle with 3/4 tsp. salt. Toss to coat. Roast the squash until browned on the bottom, about 20 minutes. Flip with a metal spatula and continue to roast until the squash is tender and nicely browned on a second side, 5 to 10 minutes more. Set aside to cool.
- Put the shallot in a small bowl, cover with hot water, and let soak for 15 minutes; drain in a colander.
- Combine the vinegar, mustard, brown sugar, and 1/4 tsp. salt in a small bowl. While whisking vigorously, slowly pour in the remaining 1/3 cup oil.
- Combine the salad greens and shallot in a large bowl; sprinkle with 1/2 tsp. salt. Drizzle just enough of the dressing over the salad to coat lightly, and toss gently. Divide the greens among 6 plates and scatter the pecans, squash, and pears over the greens. Drizzle with a little more dressing if desired and serve.
NUTRITIONAL INFORMATION:
PER SERVING
- 310 CALORIES | 3G PROTEIN | 17G CARB | 28G TOTAL FAT | 5G SAT FAT |
17G MONO FAT | 4G POLY FAT | 10MG CHOL | 370MG SODIUM | 5G FIBER
NOTE:
- This salad combines fall’s sweetest flavors: mellow butternut squash, crisp buttery pears, and crunchy pecans, with a slightly spicy kick from the vinaigrette.
