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Pear, Pomegranate and Roasted Butternut Squash Salad with Maple Sesame Vinaigrette

Prep Time 25 mins
Cook Time 10 mins
Servings 3


  • 1 medium butternut squash peeled, Blade B, noodles trimmed
  • salt and pepper to taste
  • 1 large asian pear
  • 5 oz container of arugula
  • ¾ cup pomegranate seeds
  • 3/4 cup roughly chopped walnuts
  • For the vinaigrette:
  • 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 mixing bowl with the arugula and walnuts. Once butternut squash is done, add it to the large bowl, drizzle over the vinaigrette and toss thoroughly.
  • Serve immediately.