Winter Salad with Cranberry, Butternut Squash and Persimmons

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Winter Salad with Cranberry, Butternut Squash and Persimmons
13 min
15 min
5 servings


  • 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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