Pear, Pomegranate and Roasted Butternut Squash Salad with Maple Sesame Vina
Try this Pear, Pomegranate and Roasted Butternut Squash Salad with Maple Sesame Vina recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- salt and pepper to taste
- 1 tablespoon soy sauce
- pepper to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil
- for the vinaigrette:
- 1 tablespoon real maple syrup
- 1 teaspoon white sesame seeds
- 1 medium butternut squash peeled, blade b, noodles trimmed
- 1 large asian pear
- 5 oz container of arugula
- 3/4 cup roughly chopped walnuts
- 1 garlic clove crushed and then minced
- 3/4 cup pomegranate seeds
- Carbohydrate 66.6349930173333 g
- Cholesterol 0 mg
- Fat 8.42333000903656 g
- Fiber 11.9764833395188 g
- Protein 7.37709167138633 g
- Saturated Fat 1.18794220125843 g
- Serving Size 1 1 Serving (621g)
- Sodium 48.9353243170287 mg
- Sugar 54.6585096778145 g
- Trans Fat 0.98866800094644 g
- Calories 334 calories
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Coat lightly with cooking spray and season with salt and pepper and roast for 8-10 minutes or until cooked through but still al dente.While the squash cooks, combine all of the ingredients for the vinaigrette and set aside.Spiralize the pear and add to a large mixing bowl with the arugula and walnuts. Once butternut squash is done, add it to the large bowl, drizzle over the vinaigrette and toss thoroughly.Serve immediately.
