Roasted Acorn Squash + Pear Arugula Salad

If you’re like me, you still crave salads in the middle of winter (because I feel like salad is always a good idea and they are so simple to make). Well this salad is the perfect robust salad filled with warming, wintery foods. Let’s take a closer peek at what yummy, nourishing foods I decided to incorporate into this salad.

So for this Roasted Squash + Pear Arugula Salad we have:

☆ arugula
☆ acorn squash
☆ pear
☆ quinoa
☆ cannellinii beans
☆ vegan parmesan cheese
☆ creamy maple tahini dressing

This salad recipe truly is so simple, amazingly flavorful, has just the right amount of sweetness, and has some really nutrient dense foods that will no doubt fill you up (I am suprised at how filling this salad is!).

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I am a firm believer in food being fuel and medicine for our bodies. I think that I naturally gravitate towards including a variety of different veggies and fruits in my diet, so I don’t always focus on the health benefits and nutrients that exist within particular foods, I just try to “eat the rainbow”. This Roasted Acorn Squash + Pear Arugula Salad is rich in protein, and yes, even that there is no meat! This salad also has significant levels of vitamin C, vitamin A, thiamin, pantothenic acid, and other B-family vitamins, potassium, magnesium, manganese, iron, copper, phosphorous, and calcium… I mean you get the gist. It’s good for you, haha. This salad would be really great for your next potluck or large family gathering as it feeds a lot and like I said, is very filling. Ready to give it a try?!

Roasted Acorn Squash + Pear Arugula Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Gina Fontana
• Total Time: 30 minutes

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Ingredients

Units USM Scale 1x2x3x

• 5 oz arugula
• 3 pears
• 1 medium-large acorn squash
• 1 cup quinoa , (uncooked)
• 1 15 oz can cannellini beans
• 1/2–1 cup vegan parmesan cheese , (I used Violife)
• salt + pepper
• olive oil
• creamy maple tahini dressing, (below)

Creamy Maple Tahini Dressing

• 2/3 cup tahini
• 1/2 cup dairy free yogurt , (I used Silk plain yogurt)
• 2 tbsp maple syrup
• 1/2 cup water

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Instructions

1. Cook your quinoa according to package directions, then remove from heat to let it cool slightly before adding it to the salad
2. Preheat your oven to 425 degrees
3. Slice your acorn squash into 1.5 inch pieces (I sliced mine into rings), then place onto a baking sheet. Drizzle with olive oil, sprinkle with salt + pepper and roast in the oven for about 20-25 minutes, flipping halfway through
4. **NOTE: You will peel off the skin after roasting
5. Slice your pears and place on a seperate baking sheet, drizzle with olive oil and also sprinkle lightly with salt + pepper. When you have 10 minutes left on the acorn squash, place the pear in the oven and roast for about 10-15 minutes flipping halfway through
6. Make your dressing by blending all the dressing ingredients together, adding more water if needed
7. Drain and rinse your cannellini beans
8. When your acorn squash is done roasting, remove from the oven and let it cool slightly. Once your squash is cool enough to handle, peel off the skin, and dice
9. Remove your pear from the oven and you can either leave as is, or dice into smaller pieces
10. Place your arugula into a large bowl, then add the quinoa, beans, acorn squash and pear. Toss with dressing well and then top with parmesan cheese
11. **NOTE: best enjoyed the same day

• Prep Time: 10 minutes
• Additional Time: 0 hours
• Cook Time: 20 minutes
• Cuisine: American

Nutrition

• Serving Size: 1 people