Autumn Layered Salad With Butternut Squash And Quinoa Recipes
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!
Provided by bgalca
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 26.6 g, Cholesterol 12.6 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 445.6 mg, Sugar 14.2 g
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- Preheat oven to 400 degrees F. (204 c). Line a rimmed baking sheet with parchment paper, a silpat or lightly grease with oil.
- In a medium pot, bring the quinoa, water and 1/2 teaspoon garlic powder to a boil, cover, reduce heat to low and simmer over a gentle boil for 15 minutes. Remove from heat, uncover and let rest 10 – 15 minutes, fluff with fork.
- Place the butternut squash and onion the prepared sheet pan, drizzle with oil, using your hands or utensils, toss to coat. Spread across sheet pan in a single layer, sprinkle with remaining 1/2 teaspoon garlic powder and mineral salt. Place on rack in center of the oven and roast for 20 – 30 minutes, stirring once or twice. Will be done when butternut squash is just fork tender, not mushy.
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