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Recipe Friday: Canned Pear Winter Squash Salad
- Pacific Northwest Canned Pear Service
Servings
24
24
Menu Part
- Salad
Even though many fruits are out of season during the winter months, pears are still available nearly year-round, which makes them a great addition to any meal. And guess what? There's actually an entire month celebrate pears! December is National Pear Month, and in honor of the month-long designated pear holiday, check out this winter salad recipe from the Pacific Northwest Canned Pear Service that celebrates pears!
Ingredients
5 cups hard red wheat berries
6 lbs butternut squash, peeled and cut in ¾-inch dice
¼ cup canola or vegetable oil
1 tsp cinnamon
1 tsp kosher salt
½ tsp freshly ground black pepper
1 (#10 can) Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
3 cups finely diced celery
1½ cups dried cranberries
Pear Vinaigrette (recipe below)
Sage or other herb leaves for garnish, optional
For Pear Vinaigrette
1 cup reserved Pacific Northwest Canned Pear juice
½ cup canola or vegetable oil
¼ cup red wine vinegar
2 tsp Dijon mustard
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp cinnamon
Steps
Place the wheat berries in large pot with 8 cups of water. Season generously with salt and bring to a boil over high heat. Reduce to a simmer, cover and continue cooking 50 to 60 minutes, or until the grains are tender and chewy. Remove from the heat, drain into a sieve and rinse the grains with cold water to stop the cooking. Cover and refrigerate the well-drained, cooked wheat berries until ready to use.
Preheat the oven to 375 degrees F. In a large bowl, toss the squash with the oil, cinnamon, salt and pepper, mixing to coat thoroughly. Divide the squash between 2 sheet pans, making sure the pieces are in a single layer and are not crowded. Roast 30 minutes, or until caramelized and tender. Remove the pan from the oven and place the roasted squash in the refrigerator to chill until ready to use.
To assemble the salad, combine the chilled wheat berries and roasted squash in a large bowl with the pears, celery and dried cranberries. Pour the Pear Vinaigrette over the salad and toss gently to coat. Garnish with sage leaves, if desired, and serve immediately, or refrigerate until ready to serve.
For Pear Vinaigrette
Place the pear juice, oil, vinegar, mustard, salt, pepper and cinnamon in the jar of a blender and blend on high speed until emulsified, about 30 seconds. Chill in covered container until ready to use.
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