Roasted Squash Salad with Toasted Honey Oats and Pear Vinaigrette
This Roasted Squash Salad tastes as good as it looks.
Best Health magazine, October 2015; Photo by Jim Norton
| Servings |
| 6Servings |
| Servings |
| 6Servings |
Ingredients
- 1 acorn squash
- 1 tsp canola oil or olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 4 cups baby arugula
- 4 cups baby kale leaves
- â…“ cup blue cheese or goat cheese crumbled
- â…“ cup raw hulled pumpkin seeds (optional)
- Toasted Honey Oats
- 1 cup old-fashioned rolled oats
- 2 tbsp liquid honey
- 2 tsp canola oil or extra-virgin olive oil
- ½ tsp ground ginger
- 1 pinch salt
- Pear Vinaigrette
- â…“ cup walnut or canola oil
- ½ cup pears chopped poached or cooked (or jarred and drained)
- 2 tbsp shallots chopped
- 2 tbsp pear or apple cider vinegar
- 1 tbsp liquid honey
- ¼ tsp salt
- ¼ tsp pepper
Servings: Servings
Units:
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Ingredients
Servings: Servings
Units:
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Instructions
- Halve squash lengthwise; remove seeds. Cut crosswise into ½-inch (1 cm) slices; toss with oil, salt and pepper. Spread out on a parchment paper-lined baking sheet; roast in a preheated 400°F (200°C) oven, turning once, until tender and golden brown around edges, 30 to 35 minutes.
- Toasted Honey Oats: In a bowl, combine oats, honey, oil, ginger and salt; spread on a parchment paper-lined baking sheet. Bake in a preheated 350°F (180°C) oven, stirring once, until golden and crisp, about 8 minutes.
- Pear Vinaigrette: In a blender, combine oil, pears, shallots, vinegar, honey, salt and pepper until smooth.
- In a large bowl, toss arugula and kale with enough dressing to coat. Mound on plates; top with squash slices and blue cheese. Sprinkle with Toasted Honey Oats. Sprinkle with pumpkin seeds, if using.
Recipe Notes
Per serving: 370 calories, 9 g protein, 18 g fat (3 g saturated fat), 47 g carbohydrates, 6 g fibre, 6 mg cholesterol, 364 mg sodium
