Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts - alive magazine

Name: Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts - alive magazine
Ingredients: 1/4 cup (60 mL) orange juice; 3 Tbsp (45 mL) extra-virgin olive oil, divided; 2 Tbsp (30 mL) apple cider vinegar; 1/8 tsp (0.5 mL) dried red pepper flakes; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1/4 tsp (1 mL) finely chopped fresh sage; 1 tsp (5 mL) grated gingerroot; 1 small butternut squash (about 1 lb/450 g); 1/2 cup (125 mL) blanched hazelnuts, skins removed; 1 tsp (1 mL) maple syrup; 24 fresh sage leaves; 4 cups (1 L) mixed greens such as arugula, lettuce, or mustards; 2 firm medium-sweet pears such as red or green Anjou; Pinch of flaky salt, for garnish

www.alive.com

Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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