Pear, Pomegranate and Roasted Butternut Squash Salad with Maple Sesame Vinaigrette
Pear, Pomegranate and Roasted Butternut Squash Salad with Maple Sesame Vinaigrette might be a good recipe to expand your side dish recipe box. This recipe serves 3. For $3.0 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 10g of protein, 30g of fat, and a total of 495 calories. 637 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up apple cider vinegar, white sesame seeds, soy sauce, and a few other things to make it today. It is brought to you by Inspiralized. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 100%, this dish is outstanding. Users who liked this recipe also liked Roasted Butternut Squash Salad With Sherry Maple Vinaigrette, Roasted Butternut Squash, Pecan, Bacon, Mix Green & Baby Spinach Salad With Maple Syrup Vinaigrette, and Garlic Chili-Maple Roasted Butternut Squash & Brussels Sprouts with Pomegranate + Gorgonzola.
Servings: 3
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
2 tablespoons apple cider vinegar
5 oz container of arugula
1 medium butternut squash, peeled, Blade B, noodles trimmed
1 tablespoon extra virgin olive oil
1 garlic clove, crushed and then minced
1 tablespoon real maple syrup
1 large asian pear
pepper, to taste
¾ cup pomegranate seeds
salt and pepper, to taste
1 tablespoon sesame oil
1 tablespoon soy sauce
3/4 cup roughly chopped walnuts
1 teaspoon white sesame seeds
Equipment:
baking paper
baking sheet
mixing bowl
oven
Cooking instruction summary:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Coat lightly with cooking spray and season with salt and pepper and roast for 8-10 minutes or until cooked through but still al dente.While the squash cooks, combine all of the ingredients for the vinaigrette and set aside.Spiralize the pear and add to a large mixing bowl with the arugula and walnuts. Once butternut squash is done, add it to the large bowl, drizzle over the vinaigrette and toss thoroughly. Serve immediately.
Step by step:
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Coat lightly with cooking spray and season with salt and pepper and roast for 8-10 minutes or until cooked through but still al dente.While the squash cooks, combine all of the ingredients for the vinaigrette and set aside.Spiralize the pear and add to a large mixing bowl with the arugula and walnuts. Once butternut squash is done, add it to the large bowl, drizzle over the vinaigrette and toss thoroughly.
2. Serve immediately.
Nutrition Information:
covered percent of daily need
