Butternut Squash Autumn Harvest Salad

1. 1

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

2. 2

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

3. 3

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

4. 4

   Meanwhile, prepare the pumpkin seeds. Heat oil in a small frying pan over medium heat. Add the pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, then remove from the heat.

5. 5

   Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten the lid and shake vigorously to emulsify the dressing.

6. 6

   Layer the mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of the vinaigrette over the salad and serve the remainder alongside.

• Calories 235.22 kcal — Moderate 12%
• Protein 5.6 g — Moderate 11%
• Carbohydrate 21.43 g 8%
• Total Fat 14.89 g — Moderate 19%
• Saturated Fat 2.79 g — Moderate 14%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 2.59 mg ⌄ Low Source 1%
• Sodium 49.97 mg ⌄ Low Source 2%
• Dietary Fiber 3.96 g — Moderate 14%
• Total Sugars 10.12 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 63.81 mg ⌄ Low Source 5%
• Iron 1.66 mg ⌄ Low Source 9%
• Potassium 387.5 mg ⌄ Low Source 8%
• Vitamin A 462.87 mcg ↗ Good Source 51%
• Vitamin C 19.33 mg ↗ Good Source 21%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄