Roasted Squash + Pear Arugula Salad

Roasted Acorn Squash & Pear Arugula Salad Recipe

Featuring roasted and warmed veggies and seasonal ingredients, this Roasted Acorn Squash & Pear Arugula Salad Recipe will have you craving salad all winter long!

3 from 2 votes
Roasted Squash + Pear Arugula Salad
Roasted Acorn Squash & Pear Arugula Salad
Prep Time
35 mins
Cook Time
40 mins
Total Time
1 hr 15 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 649 kcal
Author: Gina Fontana
For the salad:
  • 1 cup quinoa uncooked
  • 1 medium-large acorn squash
  • 2-4 tablespoons olive oil divided
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste
  • 3 medium pears
  • 5 ounces arugula
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • ½ - 1 cup Parmesan cheese (vegan optional)
For the dressing:
  • cup tahini
  • ½ cup plain yogurt (regular or dairy-free)
  • 2 tablespoons pure maple syrup
  • ½ cup water
  1. Cook quinoa according to package directions. Remove from heat and let cool slightly.
  2. Preheat the oven to 425°F.
  3. Slice the acorn squash into 1½-inch pieces (I sliced mine into rings), then place onto a baking sheet. Drizzle with 1-2 tablespoons oil and sprinkle with salt and pepper. Roast for about 20-25 minutes, flipping halfway through.
  4. Slice the pears and place on a separate baking sheet. Drizzle with 1-2 tablespoons oil and sprinkle lightly with salt and pepper. When you have 10 minutes left on the acorn squash, place the pears in the oven and roast for about 10-15 minutes, flipping halfway through.
  5. Meanwhile, blend all dressing ingredients together, adding more water, if needed.
  6. When the acorn squash is done roasting, remove from the oven and let cool slightly. Once the squash is cool enough to handle, peel off the skin, and dice.
  7. Remove the pears from the oven and either leave as-is, or dice into smaller pieces.
  8. Place the arugula into a large bowl, then add the quinoa, beans, acorn squash, and pears. Toss well with dressing and top with Parmesan cheese.
Nutrition Facts
Roasted Acorn Squash & Pear Arugula Salad
Amount Per Serving
Calories 649 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 4g 20%
Cholesterol 3mg 1%
Sodium 337mg 14%
Potassium 1152mg 33%
Total Carbohydrates 93g 31%
Dietary Fiber 16g 64%
Sugars 21g
Protein 22g 44%
Vitamin A 26.9%
Vitamin C 29.8%
Calcium 29.2%
Iron 41.8%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Squash + Pear Arugula Salad Recipe

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Arugula Beans Gina Fontana Magazine Parmesan Cheese Pear Quinoa Squash Tahini
Previous Post

Gluten-Free Apricot Pork Stew Recipe

Next Post

Gluten-Free Make-Ahead Tuscan Chicken Bake Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *