fall harvest salad (roasted butternut squash & pear) - iloveorganicgirl
Fall Harvest Salad with pears


fall harvest salad (roasted butternut squash & pear)

if fall could be turned into a recipe, this roasted butternut squash and pear salad would be it.

just the colors alone of this salad: the browned squash, the shaved parmesan, the sprinkle of pepitas. then all topped with a vinaigrette of shallots, lemon and white wine. ok, now we're hungry...

prep time: 20 minutes | cook time: 60 minutes



4 servings

522g/1 medium butternut squash, cut into 1 ½ inch pieces
¼ cup olive oil
1 teaspoon smoked paprika
1 teaspoon cumin powder
1 green pear
1 lemon
¾  cups/2 oz Parmesan
1 cup parsley
½ cup toasted pepitas
1 package organic girl 50/50!

For the dressing (322g/1 ⅓ cup):
¼ cup lemon juice
¼ cup white wine vinegar
1 small clove garlic, minced
1 small shallot, minced
1 tablespoon honey
1 tablespoon dijon
¾ cup olive oil
1 ½ teaspoons kosher salt


1. Preheat oven to 450°. Toss squash and oil on a rimmed baking sheet. Season with smoked paprika, cumin, 1 tsp salt and ½ tsp pepper. Roast, tossing occasionally, until tender and browned, flipping once, 35–40 minutes. Allow to cool to room temperature.

2. In a medium bowl, whisk lemon juice, white wine vinegar, garlic, shallot, honey and dijon. Slowly drizzle olive oil while whisking, allowing dressing to emulsify. Season with 1 ½ tsp salt and pepper.

3. Thinly slice pear on mandoline, transfer to bowl, and squeeze one lemon on top to prevent browning.

4. In a large salad bowl or platter, add organic girl 50/50!, roasted squash, and pears. Scatter parsley and pepitas on top. Shave parmesan directly over the salad. Top with cracked pepper. Serve with dressing on the side.

recipe reviews (4)

Yummy recipe, I exchanged goat cheese crumbles for the Parmesan cheese and added a few candied walnuts. The dressing was perfect!


Made this and it’s now one of my family’s favorites!!


submit your own review