Pear, Pomegranate, and Roasted Butternut Squash Salad with Maple Sesame Vinaigrette
Try this Pear, Pomegranate, and Roasted Butternut Squash Salad with Maple Sesame Vinaigrette recipe.
Try this Pear, Pomegranate, and Roasted Butternut Squash Salad with Maple Sesame Vinaigrette recipe.
- salt and pepper to taste
- 1 tablespoon soy sauce
- pepper to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil
- for the vinaigrette:
- 1 tablespoon real maple syrup
- 1 teaspoon white sesame seeds
- 1 medium butternut squash peeled, blade b, noodles trimmed
- 1 large asian pear
- 5 oz container of arugula
- 3/4 up pomegranate seeds
- 3/4 cup roughly chopped walnuts
- 1 garlic clove crushed and then minced
- Carbohydrate 55.7889930081647 g
- Cholesterol 0 mg
- Fat 7.74473000846291 g
- Fiber 9.65648333755762 g
- Protein 6.40849167056752 g
- Saturated Fat 1.11834220119959 g
- Serving Size 1 1 Serving (563g)
- Sodium 47.1953243155578 mg
- Sugar 46.132509670607 g
- Trans Fat 0.479428000515953 g
- Calories 286 calories
Step-by-step
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Coat lightly with cooking spray and season with salt and pepper and roast for 8-10 minutes or until cooked through but still al dente.
- While the squash cooks, combine all of the ingredients for the vinaigrette and set aside.
- Spiralize the pear and add to a large mixing bowl with the arugula and walnuts. Once butternut squash is done, add it to the large bowl, drizzle over the vinaigrette and toss thoroughly.
- Serve immediately.
Adapting Batch Sizes for Roasted Components
Scaling squash and noodle components requires careful attention to pan capacity rather than simple multiplication, because overcrowding traps steam and prevents proper browning at 400 degrees Fahrenheit. Spreading butternut squash in a single layer on parchment paper ensures the heat circulates evenly during the 8 to 10 minute roasting window. Doubling the batch necessitates using a second baking sheet to maintain this crucial air circulation, as stacked vegetables will steam rather than achieve the desired al dente bite. Measuring liquid dressings upward follows a linear path, but emulsification integrity can break down if oils and acids are scaled past standard jar capacities without vigorous agitation.
Moisture Management in Fresh Versus Preserved Elements
Using freshly harvested produce introduces higher water content than preserved or stored alternatives, which directly impacts how long dressed greens retain structural rigidity. Asian pears sliced thin will release cellular water into the arugula within minutes of contact with salt or acid. Fresh pomegranate arils burst predictably under tooth pressure, whereas dried arils or frozen alternatives lack internal turgor pressure and contribute a chewier texture alongside concentrated sugars. Pressing crushed garlic directly into the acidic apple cider vinegar before adding oils inhibits alliinase activity, mellowing the sharp bite of rawAllium notes without requiring heat.
Vinaigrette Ratios and Emulsion Stability
Balancing toasted sesame oil against extra virgin olive oil dictates the aromatic profile of the dressing. Sesame oil carries volatile compounds that overwhelm delicate palates if used exclusively, necessitating the neutral carrier of olive oil at a ratio of roughly one part toasted sesame to one part olive oil or higher. Whisking real maple syrup into the vinegar prior to oil incorporation allows the dense sugars to dissolve completely in the aqueous phase. Incorporating white sesame seeds last provides physical texture that contrasts with the softness of spiralized fruit and tender roasted squash.
