Squash & Pear Salad with Marinated Croutons and Parmesan
This winter salad is the perfect combination of flavor and texture.
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.