Name: Autumn Salad with Butternut Squash
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butternut squash, 1-inch cubes - 4 cups; Olive oil - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Olive oil - 1 teaspoon; Raw pumpkin seeds - ½ cup; Sea salt - ½ teaspoon; Smoked paprika - ¼ teaspoon; Ground cumin - ¼ teaspoon; Maple syrup - 2 teaspoons; Aged balsamic vinegar - ¼ cup; Extra-virgin olive oil - ¼ cup; Maple syrup - 2 tablespoons; Brown sugar - 1 tablespoon; Garlic, minced - 1 clove; Salt - ½ teaspoon; Crushed black pepper - ½ teaspoon; Mixed greens - 1 (6 ounce) package; Fuyu persimmons, peeled and sliced crosswise into 1/8-inch slices - 2; Crumbled feta cheese - 1 (4 ounce) package; Pomegranate seeds - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Autumn Salad with Butternut Squash

1. Butternut squash, 1-inch cubes - 4 cups

2. Olive oil - 2 tablespoons

3. Salt and ground black pepper to taste - 2 tablespoons

4. Olive oil - 1 teaspoon

5. Raw pumpkin seeds - ½ cup

6. Sea salt - ½ teaspoon

7. Smoked paprika - ¼ teaspoon

8. Ground cumin - ¼ teaspoon

9. Maple syrup - 2 teaspoons

10. Aged balsamic vinegar - ¼ cup

11. Extra-virgin olive oil - ¼ cup

12. Maple syrup - 2 tablespoons

13. Brown sugar - 1 tablespoon

14. Garlic, minced - 1 clove

15. Salt - ½ teaspoon

16. Crushed black pepper - ½ teaspoon

17. Mixed greens - 1 (6 ounce) package

18. Fuyu persimmons, peeled and sliced crosswise into 1/8-inch slices - 2

19. Crumbled feta cheese - 1 (4 ounce) package

20. Pomegranate seeds - 1 cup

How to cook deliciously - Autumn Salad with Butternut Squash

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. Stage

Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.

3. Stage

Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.

4. Stage

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.

5. Stage

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.

6. Stage

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.