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
Print Recipe

Roasted Acorn Squash & Pear Arugula Salad

Prep Time35 mins
Cook Time40 mins
Total Time1 hr 15 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 649kcal
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


  • Cook quinoa according to package directions. Remove from heat and let cool slightly.
  • Preheat the oven to 425°F.
  • 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.
  • 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.
  • Meanwhile, blend all dressing ingredients together, adding more water, if needed.
  • 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.
  • Remove the pears from the oven and either leave as-is, or dice into smaller pieces.
  • 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*
Fat 25g38%
Saturated Fat 4g20%
Cholesterol 3mg1%
Sodium 337mg14%
Potassium 1152mg33%
Carbohydrates 93g31%
Fiber 16g64%
Sugar 21g23%
Protein 22g44%
Vitamin A 1345IU27%
Vitamin C 24.6mg30%
Calcium 292mg29%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Squash + Pear Arugula Salad Recipe

Disclaimer: All nutrition facts on Gluten Free & More 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.
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Tags: Arugula Beans Gina Fontana Magazine Parmesan Cheese Pear Quinoa Squash Tahini
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