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 231.31 kcal Moderate
• Protein 5.47 g Moderate
• Carbs 21.39 g Moderate
• Total Fat 14.63 g Moderate
• Saturated Fat 2.73 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 2.51 mg Low Source
• Sodium 54.17 mg Low Source
• Fiber 4.12 g Moderate
• Sugar 10.09 g High
• Added Sugar 0.0 g Low Source
• Calcium 55.39 mg Low Source
• Iron 1.93 mg Moderate
• Potassium 384.05 mg Low Source
• Vitamin A 468.42 mcg_rae Good Source
• Vitamin C 19.38 mg Good Source
• Vitamin D 0.0 mcg Low Source

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

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄