Autumn Salad With Butternut Squash Recipe

Name: Autumn Salad With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Butternut Squash:; 4 cups butternut squash, 1-inch cubes; 2 tablespoons olive oil; salt and ground black pepper to taste; Smoky Pumpkin Seeds:; 1 teaspoon olive oil; 1/2 cup raw pumpkin seeds; 1/2 teaspoon sea salt; 1/4 teaspoon smoked paprika; 1/4 teaspoon ground cumin; 2 teaspoons maple syrup; Balsamic Maple Vinaigrette:; 1/4 cup aged balsamic vinegar; 1/4 cup extra-virgin olive oil; 2 tablespoons maple syrup; 1 tablespoon brown sugar; 1 clove garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon crushed black pepper; Salad:; 1 (6 ounce) package mixed greens; 2 Fuyu persimmons, peeled and sliced crosswise into 1/8-inch slices; 1 (4 ounce) package crumbled feta cheese; 1 cup pomegranate seeds

Servings: persons

Roasted Butternut Squash:
4 cups butternut squash, 1-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
Smoky Pumpkin Seeds:
1 teaspoon olive oil
1/2 cup raw pumpkin seeds
1/2 teaspoon sea salt
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
2 teaspoons maple syrup
Balsamic Maple Vinaigrette:
1/4 cup aged balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons maple syrup
1 tablespoon brown sugar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
Salad:
1 (6 ounce) package mixed greens
2 Fuyu persimmons, peeled and sliced crosswise into 1/8-inch slices
1 (4 ounce) package crumbled feta cheese
1 cup pomegranate seeds

1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
3
Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
4
Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
5
Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
6
Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

1984

kcal

Calories

216

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Roasted Butternut Squash:, 4 cups butternut squash, 1-inch cubes, 2 tablespoons olive oil, salt and ground black pepper to taste, and more.

Yes, Autumn Salad With Butternut Squash falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Autumn Salad With Butternut Squash

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