Side dishe for 10

Butternut Squash Pear Salad

Name: Butternut Squash Pear Salad
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 3 cups cubed butternut squash; 2 tsp extra virgin olive oil; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 1/2 lb brussels sprouts; 1 red pear; 1/2 cup pomegranate arils; 1/3 cup gorgonzola cheese; 1/4 cup pecans; 5 tbsp extra virgin olive oil; 2 tbsp pure maple syrup; 3 tbsp champagne vinegar or apple cider vinegar; 1/2 tbsp dijon mustard; 2 tbsp minced shallot; 1 clove garlic; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper

Cubed squash, shaved Brussels sprouts, pear, fruit, cheese, and pecans are tossed with a sharp maple mustard dressing.

$0.98per serving $

45 minstart to table

10servings

American Vegetarian Budget Side dishes Lunches No-cook Holiday Fall Winter

Ingredients

3 cups cubed butternut squash
2 tsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/2 lb brussels sprouts
1 red pear
1/2 cup pomegranate arils
1/3 cup gorgonzola cheese
1/4 cup pecans
5 tbsp extra virgin olive oil
2 tbsp pure maple syrup
3 tbsp champagne vinegar or apple cider vinegar
1/2 tbsp dijon mustard
2 tbsp minced shallot
1 clove garlic
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Steps

Thinly slice the Brussels sprouts and pear, then place them in a large bowl with the squash.
Whisk olive oil, maple syrup, vinegar, Dijon mustard, shallot, garlic, salt, and pepper in a small bowl.
Pour the dressing over the vegetables and toss until evenly coated.
Fold in pomegranate arils, gorgonzola, and pecans.
Let the salad stand for 10 minutes before serving.