Pear, Pomegranate, Roasted Butternut Squash Salad with Maple Sesame Dressing

I am in love with my spiralizer, it makes eating dinner fun and there are so many different ways to incorporate the spiralizer "noodles" into recipes. This fall salad incorporates two different kinds of spiralized noodles with other ingredients. I love Asian pear -- if you can't find it in your grocery store you could sub an apple or pear in its place, but I think the Asian pear's flavor is a nice touch to this recipe if you can find it.

Slightly adapted from Inspiralized

-1 medium butternut squash, peeled and spiralized, noodles trimmed
-salt and pepper, to taste
-1 large Asian pear
-5 ounces mix greens
-3/4 cup pomegranate seeds
-4 tablespoons pepitas

-1 tablespoon real maple syrup
-1 tablespoon extra virgin olive oil
-1 tablespoon sesame oil
-2 tablespoons apple cider vinegar
-1 teaspoon white sesame seeds
-1 tablespoon soy sauce
-pepper, to taste
-1 garlic clove, crushed and then minced

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 bowl with the mixed greens and pepitas. Once butternut squash is done, add it to the large bowl, drizzle over the vinaigrette and toss thoroughly.

Let's take one moment to admire the ridiculous deliciousness that was this salad. The butternut squash paired nicely with everything on the plate, the sweet-tang of the Asian pear, the sweet-bitterness of the pomegranate seeds. The vinaigrette helped to add additional dimension to the salad. I was incredibly pleased with how this turned out. 


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