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

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.