This seasonal salad brings together the best of fall produce: tender roasted squash, golden pears, peppery arugula, and creamy blue cheese. A homemade hazelnut dressing adds richness, crunch, and just the right amount of acidity. It’s a showstopper for holiday dinners or an elevated weekday side.

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Table of Contents

• Ingredients you’ll need
  
• Step-by-step method
  
• Tips for success
  
• FAQ
  

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Ingredients you’ll need for this fall salad

For the roasted pears and squash

• 3 underripe Bosc pears (680g/1.5 lb), cut into ½-inch thick slices
  
• 2 delicata squash (454g/1 lb), halved lengthwise and cut into ½-inch moons
  
• Olive oil
  
• Salt and pepper
  

For the hazelnut dressing

• 2 tablespoons skinless, toasted, whole hazelnuts
  
• ½ shallot
  
• 1 teaspoon fresh thyme leaves
  
• 1 tablespoon liquid honey
  
• 1 tablespoon Dijon mustard
  
• 2 tablespoons sherry vinegar (or white wine vinegar)
  
• ¼ cup olive oil
  
• 2 tablespoons warm water
  
• Salt and pepper
  

For assembling the salad

• 140g baby arugula
  
• ½ small red onion, sliced into thin half moons
  
• 125g blue cheese, crumbled
  
• ⅓ cup roughly chopped toasted hazelnuts
  

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How to make this roasted pear and squash salad

1. Preheat the oven to 400°F.
   
2. Add sliced pears to a bowl, drizzle with olive oil, and season with salt and pepper. Spread them in an even layer on a baking sheet.
   
3. Add the squash slices to the same bowl. Drizzle with more olive oil and season with salt and pepper. Spread them on a second baking sheet in a single layer.
   
4. Roast both trays for 20–22 minutes, flipping the pears and squash halfway through. The pears should be golden and tender-crisp; the squash should be fully cooked with light browning. Set aside to cool.
   
5. While the fruit and squash roast, prepare the dressing. In a mini food processor, combine hazelnuts, shallot, thyme, and a pinch of salt. Blitz until you get a coarse paste.
   
6. Add honey, Dijon, and vinegar. Process until smooth. Slowly stream in olive oil while blending until creamy, then add 1–2 tablespoons of warm water to loosen the dressing slightly. Season with salt and pepper. Chill until ready to use.
   
7. To assemble, toss the arugula in 3–4 tablespoons of dressing. Spread it out on a large platter. Arrange roasted pears and squash over the greens.
   
8. Drizzle with additional dressing, then scatter sliced red onion, crumbled blue cheese, and chopped hazelnuts over the top.
   
9. Serve immediately.
   

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Tips for success

• Use underripe pears—they’ll hold their shape better when roasted.
  
• Delicata squash doesn’t need to be peeled. Just wash, slice, and roast.
  
• Chill the dressing briefly before using to let the flavours meld.
  
• Toast the hazelnuts in advance for added depth and crunch.
  

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FAQ

Can I use another type of pear?
Yes, Anjou or Bartlett will work, but underripe Bosc pears hold their shape best when roasted.

Is there a substitute for blue cheese?
Goat cheese or feta are great alternatives if blue cheese isn’t your thing.

Can I make the dressing ahead of time?
Absolutely—it keeps well in the fridge for up to 5 days.Can this salad be made in advance?
You can roast the squash and pears and make the dressing ahead, but assemble the salad just before serving to keep the greens fresh.

Roasted Pear & Squash Salad with Blue Cheese and Hazelnut Dressing

Print Recipe

• Author: Andrea Buckett

Ingredients

For the Pears and Squash

• 3 underripe Bosc pears (680g/1.5lb), cut into ½” thick slices
• 2 Delicata squash (454g/1lb), halved lengthwise and cut into ½” thick moons
• Olive oil
• Salt and Pepper

For the Hazelnut Dressing

• 2 tablespoons, skinless, toasted, whole hazelnuts
• ½ shallot
• 1 teaspoon, fresh thyme leaves
• 1 tablespoon liquid honey
• 1 tablespoon Dijon mustard
• 2 tablespoons Sherry Vinegar (or white wine vinegar)
• ¼ cup olive oil
• 2 tablespoons warm water
• Salt and Pepper

For the Salad

• 140g baby arugula
• ½ small red onion, sliced with the grain,  into thin half moons
• 125g blue cheese, crumbled
• ⅓ cup, roughly chopped toasted hazelnuts

Instructions

Preheat the oven to 400°F

1. Add the pears to a bowl. Drizzle with olive oil and season with salt and pepper. Add all the pears, in one even layer to a baking sheet.
2. Add the squash to the same bowl. Drizzle with olive oil and season with salt and pepper. Add all the squash, in one even layer  to a second baking sheet.
3. Place both baking sheets in the oven on the middle rack. Roast for 20-22 minutes, turning the pears and squash halfway through cooking. The pears should be golden brown and tender crisp. The squash should be cooked through and slightly golden brown. Remove both from the oven and set aside to cool.
4. In the meantime, make the dressing. Add the hazelnuts, shallot, thyme and a pinch of salt to a mini food processor. Blitz to break down the hazelnuts into a slightly sandy but creamy consistency. Add the honey, Dijon mustard and vinegar. Process until everything is well combined. Stream in the olive oil until the mixture is thick and creamy. stream in 1-2 tablespoons of warm water until well combined. Season with salt and pepper. Refrigerate.
5. To assemble the salad. Add the arugula to a large bowl. Drizzle with 3-4 tablespoons of the dressing and toss to coat the arugula. Lay the arugula out evenly on a large serving platter. Top with the roasted pears and squash. Drizzle with more dressing. Scatter the red onion over the top followed by blue cheese and finish with the hazelnuts.

Serve.