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!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.Step 2
Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.Step 3
Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.Step 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.Step 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.Step 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.