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Recipe: Roasted Butternut Squash & Pear Salad

Roasted Butternut Squash & Pear Salad

Roasted Butternut Squash & Pear Salad


  • 2 each large butternut squash
  • ½ cup dried cranberries
  • ½ cup walnuts
  • 2 each Bartlett pears
  • 1 teaspoon fresh parsley chopped
  • 2 teaspoon olive oil
  • 3 oz. crumbled bleu cheese
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher salt

Maple Cider Vinaigrette

  • 2 oz. pure maple syrup
  • 2 oz. cider vinegar
  • 4 oz. olive oil
  • ¼ teaspoon cinnamon
  • Pinch nutmeg
  • Pinch ground cloves


  • Peel and seed butternut squash.
  • Dice squash into medium cubes and toss in large bowl with ¼ teaspoon cinnamon, kosher salt and olive oil.
  • Bake in a 400 degree oven until tender.
  • Let squash cool to room temperature.
  • Toast walnuts in oven for about 5-8 minutes until lightly browned.
  • While squash is cooking, make the vinaigrette.
    • In a small bowl add maple syrup, cider vinegar, cinnamon, nutmeg and cloves.
    • While whisking slowly, add the olive oil, until well incorporated.
  • Slice pears thin, removing seeds.
  • In a large mixing bowl add butternut squash, pears, cranberries, walnuts, parsley.
  • Drizzle vinaigrette over mixture and mix well.
  • Place salad on platter and top with bleu cheese.

Provides 8 side dish servings or 4 entrée salads when served with grilled chicken.