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Butternut and Pear Autumn Salad

Updated: Apr 1

When September 1 hits I just only want to eat orange things. Butternut Squash becomes a core ingredient in my kitchen. It's actually quite low in carbs, for a root vegetable, and is BURSTING with bright flavor! I wash the skin and the slice the butternut thinly and roast it all together with a little drizzle of olive oil and sea salt. You can eat every part.

This Salad is a stunning addition to you Fall dinners, colorful and featuring layers of flavor. The Garam Masala nuts are worth that extra moment to make them- they really take the flavor and crunch over the top.

I pair it with Maple Balsamic Dressing - a great one to keep in your fridge throughout the Fall months.


For the Roasted Butternut:

2 cups thinly sliced Butternut Squash

Olive oil for drizzling

Salt and Pepper

I wash the skin and the slice the butternut thinly. I drizzle it with Oil then a touch of salt and pepper. Roast it all together on a baking sheet at 425 for about 10-15 mins, until you see that it's golden brown.

For the Salad:

4 cups mixed Greens

1 Pear

1/4 cup crumbled mild sheep cheese or light cheddar

3 Tbsp Pumpkin Seeds

the Roasted Butternut


In a large, shallow bowl layer the greens first, then the pears, roasted butternut and crumble the cheese over it all. Sprinkle with the pumpkin seeds and Garam Masala Nuts, then add a drizzle fo dressing just before serving.

I feel salad it best served at room temp - give it a try!

xo Beth


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