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Caramelized pear, butternut squash and arugula salad – a fall-inspired salad that includes caramelized pears, roasted butternut squash, peppery arugula, quinoa, goat cheese and a ginger cider dressing. Fall in a bowl!

Fall is upon us and I’m thrilled. Crunching leaves, sweaters, soups and naturally every thing pumpkin spice. I’ve been having fun with the bounty of fall with hearty soups, butternut squash, apples and carrots. We’ve been having fun with fall walks, colourful hikes and loads of tea. 

Though I really like hearty fall soups and stews, generally it’s good to have a hearty fall salad. And this one is actually fall in a bowl. It’s vegetarian, gluten-free and prepared in below an hour. Packed with all the autumn goodness your coronary heart may want. 

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butternut squash and arugula salad

Ready to make this Caramelized Pear, Butternut Squash and Arugula Salad? Let’s do it!

1 – Prep. Preheat the oven to 425 levels F. Peel and cube the butternut squash. I normally chop the ends off and peel utilizing a vegetable peeler. Then minimize the squash in half and minimize every half in half once more. Scoop out the seeds and cube the squash. Save the seeds and roast them for a crunchy snack!

2 – Roast the chickpeas. Drain and rinse the chickpeas and pat them dry with a towel. Then unfold them on a lined baking sheet and coat them one tablespoon olive oil, salt and pepper. Roast them for 30-40 minutes. 

three – Roast the squash. Combine butternut squash, two tablespoons of olive oil, and one tablespoon honey in a big bowl. Stir till the squash is effectively coated and switch to a lined baking sheet. Spread out the squash in a single layer and roast for about 25 minutes or till the squash is fork tender. Remove from the oven and let cool barely. 

four – Cook the quinoa. Rinse the quinoa utilizing a high quality mesh strainer and mix with broth in a small pot. Bring to a boil and let simmer about 20 minutes or till quinoa has “popped” open and is tender. Drain any extra liquid, take away from warmth and funky barely.

5 – Caramelize pears. Heat a medium skillet over medium warmth and add one tablespoon olive oil and one tablespoon honey. Add pears, and cook dinner till they begin browning, about 5 minutes. Flip and brown the opposite facet. Remove from warmth. 

6 – Prepare dressing. Combine all dressing components in a small bowl or jar and whisk or shake till mixed. 

7 – Serve. In a big bowl, mix arugula, crispy chickpeas, roasted butternut squash, quinoa, caramelized pears and dressing. Garnish with pepitas and goat cheese. Enjoy!

butternut squash and arugula salad

Caramelized Pear, Butternut Squash and Arugula Salad: Tips, Tricks and Tools

Tools: This salad recipe is far simpler you probably have some fundamental instruments like lined baking sheets, a small pot, a medium skillet and mixing bowls. You’ll additionally want a high quality knife and slicing board. 

Prep forward: The squash may be roasted and the quinoa may be cooked and saved as much as three days earlier than serving the salad (an ideal make-ahead salad for the vacations!)

Save the seeds and roast them to make a crunchy Roasted Squash Seed snack. 

Variations: You can use a distinct winter squash like acorn or kabocha. Use spinach or kale as a substitute of arugula and farro as a substitute of quinoa. Even attempt utilizing pecans as a substitute of pepitas. 

butternut squash and arugula salad

We hope you like this Caramelized Pear, Butternut Squash and Arugula Salad!

  • A quintessential fall salad
  • Vegetarian (simply made vegan), gluten-free and prepared in below an hour
  • Great as a foremost salad dish or an ideal facet salad 

Love this easy fall-inspired recipe? Check out our different scrumptious Fall recipes like this Kale Fig Salad or our Crunchy Brussels and Bacon Salad.

butternut squash and arugula salad

Did you get pleasure from this Caramelized Pear, Butternut Squash and Arugula Salad as a lot as we do?

Comment beneath! And price the recipe to tell us the way it turned out! Not cooking at this time? Save this Caramelized Pear, Butternut Squash and Arugula Salad for later by pinning it to your Fall Recipes Board and ensure to tag us at JourneyBlooms Instagram to indicate us your Caramelized Pear, Butternut Squash and Arugula Salad creations!

“Happiness is reality minus expectations.” – Tom Magliozzi

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Description

Caramelized pear, butternut squash and arugula salad – a fall-inspired salad that includes caramelized pears, roasted butternut squash, peppery arugula, quinoa, goat cheese and a ginger cider dressing. Fall in a bowl!

Ingredients

  • 2 cans chickpeas
  • Olive oil, divided
  • 1 medium butternut squash, peeled, diced
  • Olive oil, divided
  • 2 tbsp honey, divided
  • 1 cup quinoa, rinsed
  • 2 cups Vegetable broth
  • 2 Pears, minimize into ¼-inch slices
  • 2 bunches or 6eight cups arugula
  • Garnish with pepitas and goat cheese

 

  • Dressing:
  • three tablespoons, apple cider vinegar
  • 1/four pink onion, finely diced
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • ½ inch knob ginger, grated
  • 1 massive or 2 medium cloves garlic, minced 
  • ¼ teaspoon turmeric
  • ¼ teaspoon crushed pink pepper
  • 1/four cup olive oil

Instructions

  1. Preheat oven to 425 levels F.

  2. To roast chickpeas: Drain and rinse chickpeas, place on a lined baking sheet, coat with 1 tablespoon olive oil, salt and pepper. Roast for 30-40 minutes or till crispy.

  3. To roast squash: Combine butternut squash, 2 tablespoons of olive oil and 1 tablespoon honey in a big bowl, stir till the squash is effectively coated. Spread squash out on a lined baking sheet and roast, 25 min or till squash is tender. Remove and let cool barely.

  4. To cook dinner quinoa: Combine quinoa and broth in a small pot and produce to a boil, let simmer about 20 minutes or till quinoa has “popped” open and is tender. Remove from warmth and funky barely. 

  5. To caramelize pears: Heat a medium-size skillet over medium warmth, add one tablespoon olive oil and one tablespoon honey. Add pears and cook dinner till they’re barely brown, about 5 minutes. Flip to the opposite facet and let brown. 

  6. To put together dressing: Combine apple cider vinegar, pink onion, dijon mustard, honey, ginger, garlic, turmeric and crushed pink pepper in a small jar or bowl. Whisk in olive oil or add to jar and shake till effectively mixed.

  7. Serve: In a big bowl, mix crispy chickpeas, roasted butternut squash, cooked quinoa, caramelized pears and arugula. Garnish with pepitas, and goat cheese and pour over dressing simply earlier than serving. Enjoy!

Notes

TOOLS NEEDED: lined baking sheets, a small pot, a medium skillet, high quality slicing board and sharp knife

PREP AHEAD: Roast chickpeas and squash. Prepare dressing prematurely. 

LEFTOVERS/STORAGE: should you plan to have leftovers, think about conserving dressing on the facet and add when time to eat or else the arugula will wilt in storage. Store salad and dressing in hermetic meals storage containers for as much as two days (dressing for longer).

NUTRITION NOTES: This fall salad is vegetarian and gluten-free. It makes for a whole and balanced meal and is an effective supply of fiber, plant-based protein, and nutritional vitamins A, Ok and C. 

SERVING SUGGESTIONS: This salad is balanced and hearty by itself or pair with a soup or lean protein as an ideal facet salad.

Disclaimer: Some of the hyperlinks above are affiliate hyperlinks. This implies that do you have to buy one thing via the hyperlink, JourneyBlooms will obtain a small fee. The merchandise value stays the identical no matter whether or not you buy via our hyperlink or not. Any fee earned merely helps us proceed to supply all our nice content material to you. From wholesome recipes & adventures to vitamin & zero waste ideas, we’ve tons extra to offer!

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