Super Awesome Organic Recipes

Recipe Home > Salads & Dressings > Honeynut Squash Pear and Pepitas salad

Recipe: Honeynut Squash Pear and Pepitas salad

Serves: 4
Source: A Messy Bun Kitchen


2 honeynut squash halved, seeded, and peeled
1 tbsp extra virgin olive oil
salt and black pepper
Roasted Pepitas
1 cup raw pepitas
1 Tbsp maple syrup
½ tsp cinnamon
¼ tsp smoked paprika
For the Salad
2 heads Boston bibb, lettuce washed & torn
2 bosc pears, cut in half thinly sliced
2 persimmons, thinly sliced
arils from 1 pomegranate
2 Tbsp extra virgin olive oil
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
salt and black pepper


1) Preheat the oven to 400°. On a rimmed baking tray lined with parchment paper toss the squash with olive oil and salt and pepper to taste. Roast 25 minutes until squash is tender.
2) Line a separate baking tray with parchment. Toss the pepitas, maple syrup, cinnamon, and smoked paprika together and spread on a single layer on your baking tray and bake, at the same time as the squash, for 10 minutes.
3) Meanwhile, in a large salad bowl, combine the lettuce, pears, and persimmons and pomegranate.
4) Add all ingredients for the vinaigrette to a small glass jar with a lid that screws on tight. Salt and pepper to taste. Secure the lid tightly and shake vigorously to combine.
5) Thinly slice the squash when it is cool enough to handle.
6) Top the salad with squash and pepitas, pour vinaigrette over the top and serve immediately.

See if you're in our delivery area to get the local organic produce needed for this recipe delivered to your doorstep + use code KIWI50 for 50% off your first order!

© 2021 Golden Gate Organics. All rights reserved.
Design © 2021 T324