Winter Salad with Cranberry, Butternut Squash and Persimmons

Winter Salad with Cranberry, Butternut Squash and Persimmons

10 ingredients
278 calories
15 min cook time


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


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 16g
Saturated Fat 0g
Cholesterol 0mg
Sodium 371mg
Carbohydrates 35g
Dietary Fiber 0g
Sugars 0g
Protein 3g
* 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.

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