This post is sponsored by USA Pears. In exchange for writing this post, I received compensation and the pears used to develop my recipe. As always, all content and opinions are my own.
As I mentioned in my post about 5 reasons pears are the perfect fruit for fall, pears are a tasty pairing for fall flavors like roasted squash and maple. As part of that post, I developed a recipe for a Roasted Squash and Pear Salad with Maple Vinaigrette. This is a dedicated post for that recipe, so that it can easily be printed.
I love the balance of flavors and textures in this salad: the warm roasted squash, sweet pear slices, funky blue cheese, and tangy vinaigrette. It's one of those dishes where I find myself carefully assembling each bite to make sure that all of the flavors are included. I used a Bosc pear for a crisp texture, but other varieties would work well too.
If you have a leftover portion (or if you're making this ahead for lunches), just keep the ingredients separate so that you can microwave the squash and the other ingredients don't get soggy.
Serves 2
Ingredients:
Salad
- delicata squash, halved lengthwise, seeded, and cut into 1/2 inch slices
- 2 teaspoons olive oil
- salt
- pepper
- 4 cups spring mix
- Bosc pear, thinly sliced
- 1/4 cup blue cheese crumbles
Maple Vinaigrette
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon maple syrup
- dash salt
Preheat oven to 400 degrees Fahrenheit.
Place sliced squash on baking sheet and brush with 2 teaspoons olive oil. Sprinkle generously with salt and pepper. Roast until tender, about 20 minutes.
Meanwhile, prepare the dressing: whisk together apple cider vinegar, 1 tablespoon olive oil, maple syrup, and a dash of salt.
Divide the spring mix between two plates. Top with roasted squash, pear slices, and blue cheese. Drizzle with maple vinaigrette.
Thank you to USA Pears for sponsoring this post. Visit the USA Pears website for recipes, nutrition information, and more.
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