Autumn Salad with Butternut Squash
I made this fall salad for a Thanksgiving potluck, wanting to use mostly seasonal ingredients. Any squash would work, but I am partial to the sweetness and color of butternut. I like salads to have a combination of cooked and raw, sweet and salty, soft and crunchy. Judging by the demands for the recipe, I think it was a winner!
- Serves: 8 persons
- 4cups butternut squash, 1-inch cubes
- 2tablespoons olive oil
- salt and ground black pepper to taste
- 1teaspoon olive oil
- ½cup raw pumpkin seeds
- ½teaspoon sea salt
- ¼teaspoon smoked paprika
- ¼teaspoon ground cumin
- 2teaspoons maple syrup
- ¼cup aged balsamic vinegar
- ¼cup extra-virgin olive oil
- 2tablespoons maple syrup
- 1tablespoon brown sugar
- 1clove garlic, minced
- ½teaspoon salt
- ½teaspoon crushed black pepper
- 1(6 ounce) package mixed greens
- 2Fuyu persimmons, peeled and sliced crosswise into 1/8-inch slices
- 1(4 ounce) package crumbled feta cheese
- 1cup pomegranate seeds
Step 1Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
Step 3Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
Step 4Meanwhile, 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.
Step 5Combine 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.
Step 6Layer 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.