Roasted butternut squash is tossed with pears, walnuts, dried cranberries and drizzled with a creamy dressing made with tahini, maple syrup and olive oil. The pomegranates on top add to the festive touch!

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 6
  • Category: Salad
  • Cuisine: American

Ingredients

  • 1 lb butternut squash (cut into 1-inch cubes, around 3 cups of cut butternut squash cubes)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon maple syrup
  • 1 tablespoon olive oil (extra-virgin)
  • 1 large pear (cut into slices)
  • 1/2-3/4 cup walnuts (roasted)
  • 4-5 oz spring greens (or use arugula then roughly chopped)
  • 1 & 1/2 tablespoons dried cranberries
  • 2 oz goat cheese
  • pomegranate arils (to garnish)

Dressing

  • 1 & 1/2 tablespoons tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 & 1/2 tablespoons olive oil (extra-virgin)
  • half small lemon (juice of)

Method

  1. Pre-heat oven to 425 F degrees. To a large bowl, add the cut butternut squash cubes, followed by paprika, salt, black pepper, maple syrup and olive oil. Mix with a spatula until the squash cubes are well coated with the seasoning.
  2. Transfer to a baking sheet and bake at 425 F degrees for 15 to 20 minutes until tender. Don't overcook the squash though, they should still have a nice bite to them for this salad. Keep an eye after 15 minutes as oven time can vary depending on the size of the cubes. While the squash is roasting, slice the pears and roast the walnuts (4-5 minutes in a pan on medium heat until fragrant and have browned spot, stir continuously).
  3. Make the dressing by combining together all the ingredients listed under "dressing" in a measuring jar or bowl. Mix using a wire whisk until it is all well combined.
  4. To arrange the salad, take your serving plate or bowl. Arrange 4 to 5 oz spring greens at the bottom of the serving plate. Then place the roasted butternut squash on top of the greens. I like to place them direct from the oven when they are warm. Add the sliced pear, roasted walnuts and dried cranberries.
  5. Then drizzle 4 to 5 tablespoons of the prepared dressing on top. You can add much dressing as you like, I used around 4 to 5 tablespoons and was left with some of the dressing.
  6. For the final finish, add 2 oz of goat cheese (use your hands to break it and then add all over) and sprinkle some pomegranate arils on top. Serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.