Delicious for lunch, dinner or even alongside your Thanksgiving meal, this Roasted Autumn Harvest Salad is full of everyone's favorite fall flavors, roasted to enhance sweetness and topped with tangy, salty bits of blue cheese. Gluten Free | Vegetarian |Vegan Options
Servings 4small or 2 dinner salads
2medium pearssliced and cored
1small butternut squashpeeled, seeded and cubed
1tablespoongranulated sugar or coconut sugar
1/3cuppecanseither candied or roasted
1/3cuppepitasor roasted pumpkin seeds
4ouncesblue cheesecrumbled (omit to keep this vegan)
Superfood Vinaigrettefind link below
Preheat your oven to 425 degrees.
On a baking sheet add your pear slices, butternut squash and cranberries, keeping them separate. Brush a bit of avocado oil lightly on the pear slices, drizzle the remaining on the butternut squash and cranberries. Toss the squash and cranberries to coat them. Sprinkle a bit of kosher salt on the squash. Then, sprinkle the sugar on the cranberries.
Roast in the oven. The cranberries will be done in about 10 minutes. Remove them and place them on a dish to cool. Return the pan to the oven and continue roasting for another 10 minutes. The pears should be done at this point. Remove them, placing them on a dish to cool. Roast the squash for just another 10 minutes or until done to your likeness. Allow them to cool on the baking sheet.
To arrange the salad, spread about 1 to 2 cups of mixed greens on a plate. Top with the pears and squash. Sprinkle on the cranberries, blue cheese and the pepitas. Top with the vinaigrette just before serving.
To make this vegan, omit the blue cheese or substitute with your favorite vegan cheese.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com