Autumn Salad with Butternut Squash
Description
This festive autumn salad with roasted butternut squash, pomegranate seeds, feta cheese, and maple-balsamic vinaigrette will be a winner on any Thanksgiving table.
Ingredients
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4 cups butternut squash, 1-inch cubes
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2 tablespoons olive oil
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salt and ground black pepper to taste
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1 teaspoon olive oil
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1/2 cup raw pumpkin seeds
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1/2 teaspoon sea salt
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1/4 teaspoon smoked paprika
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1/4 teaspoon ground cumin
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2 teaspoons maple syrup
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1/4 cup aged balsamic vinegar
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1/4 cup extra-virgin olive oil
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2 tablespoons maple syrup
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1 tablespoon brown sugar
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1 clove garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon crushed black pepper
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1 (6 ounce) package mixed greens
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2 Fuyu persimmons, peeled and sliced crosswise into 1/8-inch slices
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1 (4 ounce) package crumbled feta cheese
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1 cup pomegranate seeds
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
3
Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
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.
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.
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.