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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!
Ingredients
Roasted Butternut Squash
- 4 cups butternut squash, 1-inch cubes
- 2 tablespoons olive oil
- salt and ground black pepper to taste
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
Smoky Pumpkin Seeds
- 1 teaspoon olive oil
- ½ cup raw pumpkin seeds
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 2 teaspoons maple syrup
Balsamic Maple Vinaigrette
- ¼ cup aged balsamic vinegar
- ¼ cup extra-virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon crushed black pepper
Directions
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.
Cook’s Note:
Squash, pumpkin seeds, and vinaigrette can all be prepared a few days before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat4g | 19% |
| Cholesterol13mg | 4% |
| Sodium446mg | 19% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber2g | 9% |
| Total Sugars14g | |
| Protein4g | |
| Vitamin C24mg | 122% |
| Calcium130mg | 10% |
| Iron3mg | 16% |
| Potassium487mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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