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Autumn Salad with Butternut Squash
Autumn Salad with Butternut Squash
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your Thanksgiving table with a vibrant autumn salad featuring roasted butternut squash, tangy feta cheese, juicy pomegranate seeds, and a drizzle of maple-balsamic vinaigrette.
Ingredients:
  • 4 cups butternut squash, 1-inch cubes
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1 teaspoon olive oil
  • 0.5 cup raw pumpkin seeds
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon smoked paprika
  • 0.25 teaspoon ground cumin
  • 2 teaspoons maple syrup
  • 0.25 cup aged balsamic vinegar
  • 0.25 cup extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 0.5 teaspoon crushed black pepper
  • 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
Instructions:
  • Preheat the oven to a perfectly crisp 400 degrees F (200 degrees C) while elegantly lining a baking sheet with parchment paper.
  • Coat butternut squash in olive oil, salt, and pepper, then lay it out on the baking sheet.
  • Roast in the oven until nicely browned, stirring halfway through, for 20-30 minutes. Allow to cool to room temperature before serving.
  • Prepare pumpkin seeds by heating oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Sauté until fragrant, stirring frequently, for 2 to 3 minutes. Drizzle with maple syrup, mix well to coat, and take off the heat.
  • In a glass jar with a screw-top lid, combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper. Shake vigorously to mix ingredients and emulsify the dressing.
  • Arrange a vibrant display of mixed greens, persimmons, butternut squash, feta, pomegranate seeds, and pumpkin seeds on a serving platter. Delicately pour 1 to 2 tablespoons of vinaigrette over the salad, keeping the rest on the side for extra indulgence.

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