Butternut Squash & Pear Salad With Pecans: A Delicious Winter Meal

I can’t get enough of this hearty salad! The dressing is my new favorite and I love that it has no added oils. I think adding mustard is what makes the difference. You could also omit the pecans for a fat free salad that is satisfying and nourishing.

I discovered the power of going fat-free in 2018. I feel more energetic, lighter, have improved clarity of mind, and even lose a little weight when I incorporate this practice. It also accelerates the healing process in my body. Raw fruits and vegetables are powerful detoxifiers. 

That said, I actually do not recommend moving too quickly into eating fat-free. When I first switched to eating a low-fat plant-based diet, I would experience detox symptoms of headaches, sore throat, ear aches, fatigue, cramps…. all because I was detoxing too quickly. Cooked food and fat slow down the healing process, and many times that’s ok. I’m learning not to push my body. I have 60 years of toxins to get rid of and my body can’t do it all in a few months. Now that I’m years into my healing journey, I understand that better. 

Sweet Potato & Red Cabbage and Butternut Squash & Pear Salad For Dinner

This salad is a welcome addition to my weekly healthy meal plan. Butter leaf lettuce is my favorite green leafy vegetable and compliments radicchio well. The butternut squash makes this a hearty salad, and the pears are refreshing and sweet. The dressing is fresh orange juice, honey and mustard; it’s amazing. I’m excited for you to try Butternut Squash & Pear Salad with Pecans. 

Butternut Squash & Pear Salad With Pecans


2 Boston lettuce, chopped
1 Radicchio, chopped
3 Pears, diced
1 cup Pecans, finely chopped
1 Butternut squash, skinned, chopped & roasted 40min at 350°
4 Garlic cloves, grated
3 Shallots, finely chopped

1 Orange juiced
1 tbsp. raw honey
1 tsp. mustard


  1. Mix dressing ingredients in a small bowl or jar and set aside.
  2. Skin, seed and chop butternut squash then bake on an unbleached parchment paper lined baking tray at 350° for 20 minutes. Remove from oven and toss to coat with with grated garlic, then return to oven and bake for 20 more minutes.
  3. Chop all other ingredients and combine in a large salad bowl. Once squash is cooked, allow to cool then add to salad bowl, drizzle with dressing and serve.

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