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!


Recipe Summary test

20 mins
25 mins
45 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Roasted Butternut Squash:
Smoky Pumpkin Seeds:
Balsamic Maple Vinaigrette:


Instructions Checklist
  • 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.

Cook's Note:

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

Nutrition Facts

248 calories; protein 4.2g; carbohydrates 26.6g; fat 15.1g; cholesterol 12.6mg; sodium 445.6mg. Full Nutrition