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Winter Salad with Cranberry, Butternut Squash and Persimmons
Level
Easy
Prep
13 minutes
Cook
15 minutes
Servings
5 servings
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.
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