Roasted Butternut Squash – Asian Pear Salad

In this recipe adapted from Cooking with Manali, roasted butternut squash is layered beneath Asian pears, walnuts,
dried cranberries and drizzled with a creamy dressing made with tahini and olive oil. https://www.cookwithmanali.com/butternut-squash-salad-tahini-dressing/
Serves 4

Ingredients

• 4 cups peppery greens (arugula, chicory, shredded purple cabbage)
• 3 cups butternut squash cubes (1 pound butternut squash cut into 1-inch cubes)
• 1-2 Asian pears, sliced thinly
• ½ cup toasted, chopped walnuts
• 2 tablespoons dried cranberries
• 2 ounces goat cheese, crumbled

Dressing

• 3½ tablespoons olive oil
• 1½ tablespoons tahini
• 1 teaspoon apple cider vinegar
• ½ teaspoon dijon mustard
• ¼ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper (or to taste)

Directions

1. Heat oven to 425 degrees. In small bowl, stir together dressing/marinade ingredients. In large bowl, gently toss
   squash cubes with ¾ of the mixture, reserving the remaining amount.
2. Transfer squash cubes to a baking sheet and bake for 15 to 20 minutes until tender but with a bit of bite.
3. Meanwhile, slice pear(s) into even slices.
4. Arrange the salad in layers: Greens first, then roasted squash, then sliced Asian pear, walnuts, dried cranberries
   and crumbled goat cheese. Drizzle lightly with remaining dressing.

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