Cooked - Butternut Squash, Pear And Chestnut Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butternut Squash, Pear And Chestnut Salad

8.0

½ medium butternut squash (cut into 1" chunks, cooked and cooled)

1 ripe Bartlett pear (diced)

1 fennel bulb (top removed, diced)

3.5 oz roasted and peeled chestnuts

12 dried prunes (chopped)

½ cup raw shelled pistachios

The arils from ½ a pomegranate

¼ cup extra-virgin olive oil

1 tbsp fresh ginger (minced)

2 tbsp pure maple syrup (melted)

1 tsp Himalayan salt

1 tsp freshly cracked black pepper

¼ tsp ground cardamom

1 tsp fresh rosemary (finely chopped)

1 tsp fresh thyme (finely chopped)

The juice juice of 1 lime

In a large bowl, add all the ingredients for the salad and set aside.
In a separate bowl, add all the ingredients for the dressing. Mix well with a whisk and pour over the salad.
Toss delicately until well combined.
Serve immediately or leave in the fridge for a few hours to allow the flavors to meld.
Stored in the refrigerator in an airtight container, this salad will keep well for 4-5 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 49 weeks ago

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