Healthy habits for the holidays

14 November 2018

Roasted squash and pear salad As the holiday season kicks into high gear, take charge of your health by limiting processed foods as much as possible. Pre-made, processed foods like frozen appetizers and hors d’oeuvres can be high in hidden saturated fat, calories, sugar and salt. Focus on sides and snacks filled with vegetables, fruit and fibre like the delicious salad recipe below.

The combination of roasted sweet squash and fresh firm pear make for a refreshing salad that is perfect to serve with your favourite holiday dinner.

Roasted squash and pear salad

This recipe makes four to six servings.

Yield: 6 Servings       Prep Time: 20 Minutes         Cook Time: 25 Minutes


1 pkg

butternut squash cubed

3 tbsp

extra virgin olive oil divided

1 tbsp

fresh thyme chopped

1/2 tbsp


1/4 tbsp

fresh ground pepper

1 tbsp

balsamic vinegar

2 tbsp

soy sauce

1 small

garlic cloved, minced


hot pepper flakes

1 pkg

mixed spring greens


pears peeled and cubed


  1. Cut squash into 1/2 inch pieces and toss with 1 tbsp of oil, thyme and half each of salt and pepper. Spread on parchment paper lined baking sheet and roast in 400 F (200 C) oven for about 25 minutes or until golden and tender.
  2. In a small bowl, whisk together remaining oil, vinegar, soy sauce, garlic, hot pepper flakes and remaining salt and pepper.
  3. Spread mixed greens over platter and sprinkle with roasted squash and pear. Drizzle with dressing to serve.

This recipe is courtesy of Half Your Plate, a healthy living initiative that empowers Canadians of all ages to eat more vegetables and fruit.

Nutrition Info