Poached Pear and Butternut Squash Salad with Lavender Honey Roasted Walnuts

A Seasonal Salad with Warm, Hearty Flavors from Homespun
Filed Under > Appetizers & Sides

Butternut Squash Salad Poached Pear Salad with Butternut Squash Butternut Squash Salad via Waiting On Martha

With our favorite season, comes a craving for warm, rustic flavors. We knew we could turn to our friends at Homespun to serve up fantastic fare to treat our tastebuds and celebrate this season’s greatest flavors. (Do you remember last year’s glazed sweet potatoes and wintry kale salad?!) 

For quintessential fall, roasted butternut squash always comes to mind for me.  It has that hearty, multi-dimensional effect when added to fresh greens. And while this fall salad serves as a wonderful compliment to other dishes, it can truly hold its own at the table too. It becomes a full-bodied dish as marinated butternut squash and tender, gently simmered poached pear sit atop fresh arugula, frisee and watercress.  And to finish: a sprinkle of lavender honey roasted walnuts, apricots and cranberries.  We promise the few extra steps the poaching and roasting this salad requires will be totally worth every bite.  Cheers, Kat

Poached Pear and Butternut Squash Salad with Lavender Honey Roasted Walnuts
Serves 6
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Poached Pears
  1. 4-6 Bosc Pears (peeled and left whole)
  2. 1 750 ml bottle of Moscato white wine
  3. 3 cloves
  4. 2 cinnamon sticks
  5. 2 strips of orange peel
  6. 1/2-3/4 cup of organic cane sugar (or to suit your preference)
  7. 1 T of vanilla bean paste or vanilla bean
  8. 2 tsp sale
Marinated Butternut Squash
  1. 1 butternut squash (discard the outer skin and thinly shave flash with a peeler)
  2. 2 T white wine vinegar
  3. 1 tsp orange zest
  4. 1 T honey
  5. 1 tsp salt
  6. 1 T grape seed oil
Lavender Honey Roasted Walnuts
  1. 2 cup walnuts
  2. 2 T honey
  3. 2 tsp lavender
  4. 1 tsp salt
Sherry Vinaigrette
  1. 1/4 cup sherry vinegar
  2. 3/4 cup grapeseed oil
  3. 1 T dijon
  4. 2 T honey
  5. 1 tsp salt
Salad Greens
  1. 4 cups arugula
  2. 1 cup frisee
  3. 1/2 cup watercress
Garnish
  1. apricots/julienned
  2. cranberries
Poached Pears
  1. Combine wine, cinnamon sticks, cloves, orange peel, sugar and vanilla paste in a medium sauce pot. Add peeled whole pears to poaching liquid.
  2. On medium heat, bring pears to a simmer for 20-30 minutes until the pears are fork-tender.
  3. Remove pot off heat and allow pears to steep in liquid until it comes to room temperature and refrigerate.
  4. After pears are completely cool, cut lengthwise and remove seeds and core. Cut into desired shape - sliced or diced.
Marinated Butternut Squash
  1. Combine vinegar, orange zest, honey, salt and grapeseed oil in a small mixing bowl and whisk.
  2. Place shaved butternut squash in a bowl and pour marinade over the top. Toss to evenly coat squash and marinate at least 1 hour before using. Note: the squash is meant to be enjoyed raw on this salad; the marinade will break down the squash so it becomes tender and flavorful. You can refrigerate the squash up to 2-3 days.
Lavender Honey Roasted Walnuts
  1. Preheat over to 225 degrees F.
  2. Pour honey in a small pan and on low heat, begin to warm.
  3. Line a baking sheet with a silpat or parchment paper. Place walnuts on baking sheet and bake for 8 minutes to slightly heat up the walnuts. This will help in the honey to evenly coat the walnuts.
  4. Place warmed walnuts into a mixing bowl and drizzle with warmed honey. Toss to evenly distribute honey and then add lavender. Place nuts back onto prepared baking sheet.
  5. Place in oven and begin roasting, rotating the pan every 20 minutes. This will take up to an hour until nuts are finished. Remove pan and sprinkle with salt and then allow nuts to cool. Place in airtight container.
Sherry Vinaigrette
  1. In blender, add vinegar, honey and dijon. Blend on medium speed for 20-30 seconds. Then slowly drizzle the oil to emulsify. Season with salt and refrigerate.
Salad Greens
  1. Cut frisee by removing bottom core and removing dark green outer leaves.
  2. For watercress, pick off stem or cut with kitchen shears. Wash in cold water and spin with salad spinner.
  3. For arugula, wash in cold water and spin with salad spinner.
To Assemble
  1. In a large mixing bowl, incorporate the pears, marinated squash and greens.
  2. Serve immediately by plating or transporting to a salad bowl. Garnish with nuts and dried fruit.
Welcome by Waiting on Martha http://waitingonmartha.com/
ADDITIONAL CREDITS:

Photography & Styling, Kathryn McCrary | Recipe, Homespun 

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