Autumn Salad with Butternut Squash Tasty Recipes

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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!"

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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 45M

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
• Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
• 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.
• 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.
• 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.

Notes :

• Squash, pumpkin seeds, and vinaigrette can all be prepared a few days before serving.

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