HeaRoasted Butternut Squash Salad with Pears and Goat Cheese


This is a salad from my new book, Farm Fresh Nutrition: Eating Green and Clean. Supporting Your Local Economy. You can find most of ingredients for it locally during the fall and winter.



  • 1 large butternut squash, seeded, peeled, and cut into one inch cubes, or other squash you have on hand
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary from the garden
  • Salt and pepper
  • 4 cups arugula
  • 2 medium pears
  • 1-2 tablespoon goat cheese
  • 1-2 tablespoon pecans
  • 2 pounds arugula


  1. Preheat oven to 400 degrees as you seed, peel and chop squash into one inch cubes.
  2. Roast squash tossed with one tablespoon of olive oil for about 30 minutes until it gets soft and begins to caramelize.
  3. In a small pan add pecans in oven and toast for 5 minutes.
  4. Take out and let cool. While the squash is roasting, wash arugula well, drain and add to a large shallow bowl.
  5. Make dressing with balsamic vinegar, mustard, olive oil, chopped fresh rosemary, salt and pepper.
  6. After squash is finished allow to cool slightly and add on top of arugula.
  7. Drizzle with dressing and top with crumbled goat cheese and toasted pecans.
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