Roasted Butternut Squash with Pear & Pecan Salad
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!
Servings: 4 servings
Calories: 392kcal
Ingredients
- 2 cups spinach cleaned
- 2 cups arugula cleaned
- 1 pear Asian recommended if available, cored, sliced & cubed
- ¼ - ½ cup pecans chopped with a few whole put aside for topping
- 2 cups of roasted butternut squash **leftover, cooled or room temperature
- ½ cup extra virgin olive oil
- 3 tablespoon balsamic vinegar
- 4 tablespoon goat or feta cheese (optional) vegetarian option
- sea salt & fresh pepper (to taste)
Instructions
- Plate greens and top with butternut squash, pears and pears.
- 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!
Nutrition
Calories: 392kcal | Carbohydrates: 19g | Protein: 5g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 6mg | Sodium: 73mg | Potassium: 461mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9244IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 2mg