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!
Prep Time15 minutes mins
Cook Time45 minutes mins
Course: Vegan
Cuisine: Salad
Servings: 4 servings
Calories: 392kcal
Author: Cindy
- 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)
Plate greens and top with butternut squash, pears and pears.
Drizzle with extra virgin olive oil and balsamic vinegar, salt & pepper to taste
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!
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