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.
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
Ingredients2 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
- Mix dressing ingredients in a small bowl or jar and set aside.
- 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.
- 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.