Roasted butternut squash and pumpkin seed salad

    45 min

    This filling salad has roasted butternut squash, toasted pumpkin seeds, persimmons, pomegranate seeds and feta cheese on a bed of mixed lettuce with a maple-balsamic vinaigrette. Perfect for a celebration! The roasted butternut squash, pumpkin seeds and vinaigrette can all be prepared the day before serving.

    2 people made this

    Serves: 8 

    • Roasted butternut squash
    • 550g butternut squash, cubed
    • 2 tablespoons olive oil
    • salt and ground black pepper to taste
    • Toasted pumpkin seeds
    • 1 teaspoon olive oil
    • 30g pumpkin seeds
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon ground cumin
    • 2 teaspoons maple syrup
    • Balsamic-maple vinaigrette
    • 4 tablespoons aged balsamic vinegar
    • 4 tablespoons extra-virgin olive oil
    • 2 tablespoons maple syrup
    • 1 tablespoon soft brown sugar
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon crushed black pepper
    • Salad
    • 180g mixed salad leaves
    • 2 persimmons, peeled and sliced
    • 120g feta cheese, crumbled
    • 250g pomegranate seeds

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6. Line a baking tray with baking paper.
    2. Toss butternut squash with olive oil, salt and pepper. Spread out on the prepared baking tray.
    3. Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
    4. 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.
    5. Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt and pepper in a glass jar with a lid. Tighten lid and shake vigorously to emulsify dressing.
    6. Layer mixed salad leaves, persimmons, cooled butternut squash, feta, pomegranate seeds and toasted pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

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