Caramelized pear, butternut squash and arugula salad – a fall-inspired salad featuring caramelized pears, roasted butternut squash, peppery arugula, quinoa, goat cheese and a ginger cider dressing. Fall in a bowl!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Salad, Salads, Side Dish, Sides
Cuisine: American
Keyword: Autumn, Butternut squash, fall, fall recipes, salads, vegetarian
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 until crispy.
To roast squash: Combine butternut squash, 2 tablespoons of olive oil and 1 tablespoon honey in a large bowl, stir until the squash is well coated. Spread squash out on a lined baking sheet and roast, 25 min or until squash is tender. Remove and let cool slightly.
To cook quinoa: Combine quinoa and broth in a small pot and bring to a boil, let simmer about 20 minutes or until quinoa has “popped” open and is tender. Remove from heat and cool slightly.
To caramelize pears: Heat a medium-size skillet over medium heat, add one tablespoon olive oil and one tablespoon honey. Add pears and cook until they are slightly brown, about 5 minutes. Flip to the other side and let brown.
To prepare dressing: Combine apple cider vinegar, red onion, dijon mustard, honey, ginger, garlic, turmeric and crushed red pepper in a small jar or bowl. Whisk in olive oil or add to jar and shake until well combined.
Serve: In a large bowl, combine crispy chickpeas, roasted butternut squash, cooked quinoa, caramelized pears and arugula. Garnish with pepitas, and goat cheese and pour over dressing just before serving. Enjoy!
Notes
PREP AHEAD: Roast chickpeas and squash. Prepare dressing in advance. LEFTOVERS/STORAGE: if you plan to have leftovers, consider keeping dressing on the side and add when time to eat or else the arugula will wilt in storage. Store salad and dressing in airtight food storage containers for up to two days (dressing for longer).NUTRITION NOTES: This fall salad is vegetarian and gluten-free. It makes for a complete and balanced meal and is a good source of fiber, plant-based protein, and vitamins A, K and C. Nutrition information is calculated for 4 main servings.SERVING SUGGESTIONS: This salad is balanced and hearty on its own or pair with a soup or lean protein as a perfect side salad.