Pear-Squash Salad
A light and refreshing salad that balances the sweetness of pears with the earthy flavors of roasted squash, creating a perfect quick meal for weeknights or busy days.
4 Serving(s)
Ingredients
- 2 lbs. butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups)
- 1 tbsp. Schnucks olive oil
- 1 (15 oz.) can Schnucks chickpeas (garbanzo beans), drained and rinsed
- 3 cups fresh arugula
- 1 small shallot, thinly sliced (or one-quarter of a red onion)
- 4 tbsp. Schnucks balsamic vinaigrette salad dressing
- 1 medium pear, cored and sliced
- 1/4 cup crumbled goat cheese
- 2 tbsp. toasted pumpkin seeds
Instructions
- Preheat oven to 425 degrees. In a large bowl, toss together squash and oil. Season with salt and pepper, if desired.
- Spread squash in a single layer on a sheet pan. Roast until fork-tender and edges are slightly browned, about 15 minutes. Add chickpeas; roast until golden and tender, about 10 minutes more.
- In a large serving bowl, toss together arugula, shallot and dressing. Top with squash, chickpeas, pear, cheese and pumpkin seeds. Serve warm or at room temperature.
Chef tip: Mix things up by substituting roasted beets and sweet potatoes for the squash and pear. Same cozy vibes, totally new flavor.
Nutrition Facts
302 Calories Per ServingFat: 11gSaturated Fat: 2gCholesterol: 6mgSodium: 530mgCarbohydrates: 44gFiber: 10gSugars: 12gProtein: 11gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe