Acorn Squash Salad with Turkey and Roasted Pears

I love a beautiful Fall inspired salad, just like this Acorn Squash Salad with Turkey and Roasted Pears. This salad is perfect as a side to a cozy autumn dinner and perfect to make with leftover Thanksgiving Turkey!

If you have been following this blog for a while now, you know that turkey has become a front-runner in my choice of protein. Each 100-gram serving of turkey has about 30 grams of high-quality protein, and 30 grams of protein is the recommended amount for each meal to feel satisfied and energized. Turkey also has tons of health benefits; including higher amounts of iron, zinc, is low in sodium, contains selenium for healthy skin and well as important vitamins like B12 and Vitamin D.

Looking for more easy turkey recipes? Try these Mozzarella Stuffed Turkey Meatballs, BBQ Shredded Turkey Lettuce Wraps, or this Blueberry Glazed Turkey Salad.

Visit ab.canadianturkey.ca for tons of resources, and recipes and find out more about turkey; including nutritional information and learn about the different turkey cuts available. Follow @AlbertaTurkey for more incredible Turkey recipes!

Make sure to follow me on Instagram (@may.eighty.five) to stay up to date on new recipes and more!

What you’ll need to make this Acorn Squash, Pear and Turkey Salad…

• 2 cups of shredded turkey
• 1 acorn squash
• 1 pear
• 1 tbsp of olive oil
• 1 tbsp of maple syrup (optional)
• 1 tsp of onion powder
• 1 tsp of garlic powder
• salt & pepper to taste
• 1/2 cup of peanuts, or any seed of your choice like pecans or pumpkin seeds
• 4 cups of mixed greens
• optional: 1/2 cup of cooked quinoa

for the creamy lime and garlic dressing…

• 1/2 cup of plain Greek yogurt
• 4 tbsp of fresh lime juice
• 1 tbsp of olive oil
• 2 tbsp of Worcestershire sauce
• 2 garlic cloves
• 1 tbps of Dijon mustard
• salt and pepper to taste

Find the full directions for the salad dressing here!

How to make this Autumn-Inspired Salad with Roasted Squash…

1. Preheat oven to 425 F. Slice your acorn squash in half (lengthwise) and scoop out the seeds, discard. Then slice the squash into slices, about 1.5 inch thick. Next, take your pear and cut into quarters and remove the seeds.
2. In a large mixing bowl, toss the squash and pear with olive oil, onion powder, garlic powder, salt, pepper and maple syrup. Toss to coat.
3. Transfer to a rimmed baking sheet and roast in the oven for 15 minutes, or until squash is tender.
4. To make the salad dressing: add the Greek yogurt, lime juice, olive oil, Worcestershire sauce, garlic, mustard and salt and pepper to a blender or food processor. Blend until smooth.
5. Once the squash is roasted, allow to cool slightly before assembling the salad. You can leave the skin on the squash (since it is edible) or peel it off.
6. To assemble the salad, add a handful of greens to the bottom of a plate and top with the peanuts (or seeds of your choice). Add in 1/2 cup of shredded turkey and add some of the squash and a quarter of the roasted pear. Drizzle with the salad dressing and serve.