Hi, I’m Sunny and today I’m going to share my squash & pear salad with you all! I am so excited to be writing this and to be working with the effortlessly beautiful and fun women behind Everyday M&K! I have known Katie for many years. We recently rekindled our friendship on Instagram due to our shared passion for food. Therefore, I have also had the pleasure to meet Melissa!
I grew up watching my grandma make homemade pie and my mom bake bread. She cooked our family dinners every night, mostly inspired from the Bon Appetit magazine. She packed my lunch every day until I graduated high school. Maybe that’s why I LOVE packing mine and my husband’s every day! She taught me to be creative with food and try new things. Thankfully, eating healthy was not only delicious but just a part of our everyday lives.
I’m certainly not a chef, I just love to cook and find it so comforting. Most of my recipes also come from Bon Appetit and I love making things that are healthy, flavorful and that will last for the week. I love leftovers and delicious, inexpensive packed lunches–which are typically greens with anything leftover or easy on top.
EverydayM&K saw my salads on my Instagram account and asked me to share a few that I have been loving recently and so, here we are! I love making salads delicious and fun. My first salad is delicious squash & pear salad with marinated croutons and parmesan. I love the combination of flavors and textures and the salad just fits really well with the season. Here is the recipe!
Squash & Pear Salad with Marinated Croutons and Parmesan
Ingredients
- 2 cups torn bread
- 8 oz winter winter squash (about 1/2 medium butternut, 1 delicata or 1 acorn)
- 1 pear (sliced)
- 2 cups greens
- 1/4 cup pomegranate seeds
- 1 block Parmesan cheese
- 1.5 tsp. Thyme (fresh or dried)
- 2 Tbsp. honey (I like hot honey)
- 2 Tbsp. vinegar (apple cider, white balsamic, balsamic, sherry)
- 1 tsp Dijon mustard
- salt & pepper (to taste)
- shallots/garlic (optional)
- red onion (optional)
- red pepper flakes (optional)
Instructions
- Preheat the oven to 350°F.
- Cube butternut squash or thinly slice acorn/delicata with mandolin if you can so that the peel is not too thick to eat.
- Line a rimmed baking sheet with foil or parchment paper and toss the squash with 1T EVOO, 1 Tbsp. honey, salt, pepper, 1/2 tsp thyme and red pepper flakes (if using) so it’s evenly coated.
- Roast for 20-25 minutes, stirring around halfway through, or until the squash is golden brown and a fork goes through easily.
- For the dressing, combine the vinegar, ¼ cup EVOO, shallot, mustard, 1 tsp thyme, ½ tsp honey, and ½ tsp salt in a smaller Ball jar with a tight-fitting lid and shake to combine. I usually double this so that I can use for salad dressing the rest of the week!
- Slice and then tear the bread into about 1-inch, unperfect pieces, or slice into perfect cubes—whatever you prefer.
- Toss with olive oil and garlic salt, pepper squeezing the oil into the bread so they’re fully coated and toast in the oven at 350 for about 10-15 min—can also do this in the toaster oven but be careful not to burn!
- Once they’re cooled, in a large bowl, toss the bread with about half of the vinaigrette and let them sit for a minute or two to soften and soak.
- To make your salad, add the squash, onion, pear, cheese, salt, and pepper to your bowl of greens. Add the bread and cheese—I use a vegetable peeler for slices! Add the leftover vinaigrette and toss again.
