1. Recipes

How to Make Autumn Salad with Butternut Squash - A Step-by-Step Guide

As the air turns crisp and the leaves begin to change, the flavors of autumn come alive in the kitchen. One dish that captures the essence of the season is a hearty and delicious Autumn Salad with Butternut Squash. This recipe is a celebration of fall produce, with sweet and earthy butternut squash taking center stage. Combined with other seasonal ingredients, it creates a salad that is both satisfying and nutritious.

The star of this salad is the butternut squash, a versatile and fla...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.

    • Nutrition

    248 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 13mg
    • Sodium: 446mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 14g
    • Protein: 4g
    • Vitamin C: 24mg
    • Calcium: 130mg
    • Iron: 3mg
    • Potassium: 487mg

    Categories

    Salad recipes
    Autumn recipes
    Butternut squash recipes
    Healthy recipes
    Vegetarian recipes