Autumn Salad with Butternut Squash

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!

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
8 servings


Roasted Butternut Squash:

  • 4 cups butternut squash, 1-inch cubes

  • 2 tablespoons olive oil

  • salt and ground black pepper to taste

Smoky Pumpkin Seeds:

  • 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

Balsamic Maple Vinaigrette:

  • 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


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

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

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

  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.

  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.

  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.

Cook's Note:

Squash, pumpkin seeds, and vinaigrette can all be prepared a few days before serving.

Nutrition Facts (per serving)

248 Calories
15g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 248
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 19%
Cholesterol 13mg 4%
Sodium 446mg 19%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 9%
Total Sugars 14g
Protein 4g
Vitamin C 24mg 122%
Calcium 130mg 10%
Iron 3mg 16%
Potassium 487mg 10%

* 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.

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