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

Autumn Salad with Butternut Squash image

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

Ingredients

4 cups butternut squash, 1-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
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
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

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Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the red onion in a small bowl and cover with water. Set aside. (This keeps the onion’s flavor but helps soften its harsh bite…and endless onion aftertaste.)
Place the butternut squash in the center of a large rimmed baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss to evenly coat, then spread the squash into a single layer. Bake for 15 to 20 minutes, turning once, until tender. Remove from the oven and set aside.
While the squash is baking, bring the broth (or water) and quinoa to a boil in a medium pan. If you are using water, add 1/4 teaspoon kosher salt. Once boiling, reduce the heat to a simmer, cover, and let cook 15 minutes, until the water is absorbed. Remove from the heat and let stand with the lid on for 5 minutes. Fluff with a fork, then transfer to a large serving bowl.
In a small bowl or large measuring cup (or a mason jar with a tight-fitting lid), combine the dressing ingredients: olive oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle enough of the dressing over the warm quinoa to moisten it, then stir to combine.

Autumn Layered Salad With Butternut Squash And Quinoa Recipes

AUTUMN SALAD WITH BUTTERNUT SQUASH

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