Recipe: Squash, Pecan & Pear Salad

One bite of sweet roasted squash, spicy pecans and juicy pears and you won’t be able to put your fork down.


Spicy Pecans

1 cup coarsely chopped pecans
1 tbsp olive oil
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp chili powder
1/8 tsp cayenne pepper, optional

Sweet Squash

3 cups peeled and cubed butternut squash
2 tbsp olive oil
2 tbsp maple syrup
3/4 tsp kosher salt


3 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp packed brown sugar
1/4 tsp kosher salt
1/4 cup olive oil
8 cups loosely packed mixed salad greens
2 large pears, cored and thinly sliced
1/2 cup dried cranberries


1) Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) For the pecans, in a small bowl, toss pecans with olive oil, cumin, cinnamon, chili powder and cayenne. Spread pecans out on prepared baking sheet. Bake 5 minutes or until lightly toasted. Set aside to cool.

3) For the squash, line a baking sheet with aluminum foil and coat with non- stick cooking spray. In a medium bowl, toss cubed squash with olive oil, syrup and salt. Spread on prepared baking sheet and roast for 20 minutes, stir and continue to cook for an additional 5-10 minutes until squash is tender and lightly browned. Set aside to cool.

4) For the dressing, in a small bowl, whisk vinegar, Dijon mustard, brown sugar and salt. Continue to whisk, slowly adding olive oil until combined.

5) In a large serving bowl, gently toss salad greens with 2 tbsp of dressing to lightly coat. Add pecans, squash, pears and dried cranberries. Drizzle salad with remaining dressing.

Serves 6-8

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at