Winter Salad with Cranberry, Butternut Squash, and Persimmons by goodNes™, with greens, roasted squash, and cranberries.
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Winter Salad with Cranberry, Butternut Squash and Persimmons

Official goodNes™
Winter Salad with Cranberry, Butternut Squash and Persimmons
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
13 min
Recipe Info - Cook Time
Cook 
15 min
Recipe Info - Serving Size
Servings
5 servings

Winter Salad with Cranberry, Butternut Squash and Persimmons is a perfect mix for those festive gatherings during the colder months.

This delightful winter salad from Official goodNes™ features a vibrant assortment of ingredients that create a symphony of seasonal flavors on your plate. Made with halved and sliced Fuyu persimmons, this salad brings a bright sweetness that pairs beautifully with the savory notes of roasted butternut squash. A touch of Dijon mustard and a pinch of ground black pepper add depth and a slight tang, enhancing each bite.

The color contrast of the orange persimmons and butternut squash against the deep red cranberries makes it a feast for the eyes as well as the taste buds. Perfect for occasions like Thanksgiving and other holiday gatherings, this salad is easy to prepare yet impressive to serve. Its versatility makes it suitable for a range of diets, being dairy-free, vegetarian, and egg-free.

Brighten up your holiday meals with this easy Winter Salad with Cranberry, Butternut Squash and Persimmons, and enjoy a burst of winter flavors in every mouthful.

Ingredients

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

Make It

Step 1

Place squash, 2 tablespoons oil and ½ teaspoon salt in large bowl; toss to combine. Spread on parchment paper-lined baking sheet.

Step 2

Bake at 400° F for 15 to 20 minutes or until tender.

Step 3

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.

Step 4

Combine arugula, squash, persimmons, cranberries, pepitas and dressing in a large bowl. Toss well to combine. Serve immediately.
Serving Information
This recipe makes 5 servings, about 1 cup per serving.

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