Winter Salad with Cranberry, Butternut Squash and Persimmons

Winter Salad with Cranberry, Butternut Squash and Persimmons

10 ingredients
278 calories
15 min cook time
reviews

Ingredients

10 total
1 cup halved and sliced Fuyu persimmons
1/2 cup dried cranberries
Pinch of ground black pepper
3 tablespoons pepitas
4 cups baby arugula
1/2 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
3/4 teaspoon salt, divided
5 tablespoons extra virgin olive oil, divided
2 cups cubed butternut squash

Directions

Prep: 13
Cook: 15
Wait: 15
Serving: 5
Step 1
Place squash, 2 tablespoons oil and ½ teaspoon salt in large bowl; toss to combine. Spread on parchment paper-lined baking sheet.
Preparation: 5 min
Step 2
Bake at 400° F for 15 to 20 minutes or until tender.
Cooking: 15 min
Step 3
Let cool completely.
Waiting: 15 min
Step 4
Whisk vinegar, mustard, remaining ¼ teaspoon salt and pepper in a small bowl. While whisking constantly, slowly add remaining 3 tablespoons oil in a steady stream until emulsified.
Preparation: 3 min
Step 5
Combine arugula, squash, persimmons, cranberries, pepitas and dressing in a large bowl. Toss well to combine. Serve immediately.
Preparation: 5 min

Nutrition Information

278 calories per serving
Serving size: 5
16.34g fat
34.52g carbs
2.89g protein
% DV*
Total Fat 16.34g
20.94%
Saturated Fat g
Cholesterol 0mg
Sodium 370.95mg
Carbohydrates 34.52g
12.55%
Dietary Fiber g
Sugars g
Protein 2.89g
5.78%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

More like this

Ratings & reviews

reviews avg

Have questions or concerns? Contact Us

  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getContent, 0.35ms
  • REVIEWS, PRODUCT
  • bvseo-msg: Error - Timeout was reached; HTTP status code of 0 was returned;