Autumn Salad with Butternut Squash

This festive autumn salad with roasted butternut squash, pomegranate seeds, feta cheese, and maple-balsamic vinaigrette will be a winner on any Thanksgiving table.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 248 Calories

Ingredients

• 1 tablespoon brown sugar
• 2 tablespoons olive oil
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 teaspoon olive oil
• 2 teaspoons maple syrup
• 2 tablespoons maple syrup
• 1 (4 ounce) package crumbled feta cheese
• 1 cup pomegranate seeds
• 4 cups butternut squash, 1-inch cubes
• 1 (6 ounce) package mixed greens
• 2 Fuyu persimmons, peeled and sliced crosswise into 1/8-inch slices
• 0.5 teaspoon salt
• 0.25 teaspoon ground cumin
• 0.5 teaspoon sea salt
• 0.25 cup extra-virgin olive oil
• 0.25 teaspoon smoked paprika
• 0.5 cup raw pumpkin seeds
• 0.25 cup aged balsamic vinegar
• 0.5 teaspoon crushed black pepper

Recipe Instructions

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.