Autumn Salad with Butternut Squash Recipe

Recipesfull introduces to you: Popular Recipes. (Autumn Salad with Butternut Squash Recipe). 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!

Brief

Prep 20 mins

Cook: 25 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Autumn Salad with Butternut Squash Recipe

Ingredients

4 cups butternut squash

1-inch cubes

2 tablespoons olive oil

salt and ground black pepper to taste

1 teaspoon olive oil

½ cup raw pumpkin seeds

½ teaspoon sea salt

¼ teaspoon smoked paprika

¼ teaspoon ground cumin

2 teaspoons maple syrup

¼ cup aged balsamic vinegar

¼ cup extra-virgin olive oil

2 tablespoons maple syrup

1 tablespoon brown sugar

1 clove garlic

minced

½ teaspoon salt

½ 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

Salad

Directions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.

Nutritional Information

Autumn Salad with Butternut Squash Recipe

Servings Per Recipe:8

Calories: 247.5

% Daily Value *

Protein: 4.2g 9%

Carbohydrates: 26.6g 9%

Dietary Fiber: 2.4g 10%

Sugars: 14.2g

Fat: 15.1g 23%

Saturated Fat: 3.8g 19%

Cholesterol: 12.6mg 4%

Vitamin A Iu: 8155.1IU 163%

Niacin Equivalents: 2.1mg 16%

Vitamin B6: 0.2mg 14%

Vitamin C: 24.4mg 41%

Folate: 50.8mcg 13%

Calcium: 129.9mg 13%

Iron: 2.8mg 16%

Magnesium: 46.3mg 17%

Potassium: 487mg 14%

Sodium: 445.6mg 18%

Thiamin: 0.1mg 10%

Calories From Fat: 135.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.