Fall Harvest Butternut Squash Salad
Danielle Schwab
Our Toasted Pepita Pumpkin Spice does double duty here — coating the butternut squash as it caramelizes in the oven and toasting into the maple candied pepitas for crunch. The result is a fall salad with layers of warm spice, tart pomegranate molasses dressing, creamy feta, and peppery arugula that you’ll want to make on repeat all season.
Ingredients
- 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 Tbsp and 2 tsp, divided, Toasted Pepita Pumpkin Spice
- 4 Tbsp olive oil, divided
- 1 Tbsp honey
- 1 tsp kosher salt, divided
- 1 cup pepitas
- 1 Tbsp maple syrup
- 6 oz mixed greens or arugula
- 4 oz feta, crumbled
- ½ cup craisins
- ¼ red onion, thinly shaved
For the Dressing
- 2 Tbsp olive oil
- 2 Tbsp Pomegranate Molasses
- ½ lemon, squeezed
- 1 tsp dijon mustard
- 1 tsp Granulated Garlic
Directions
Preheat oven to 425°F. Toss squash with 1 Tbsp pumpkin spice, 3 Tbsp olive oil, honey, and ½ tsp salt. Roast 25-30 minutes, flipping halfway, until golden.
Toss pepitas with maple syrup, 2 tsp pumpkin spice, and a pinch of salt. Roast alongside squash 8-10 minutes until sticky. Cool completely and they will be crunchy.
Whisk all dressing ingredients until emulsified. Add salt and pepper to taste.
Arrange lettuce on a platter or in a bowel, toss with half the dressing. Top with squash, red onion, feta, craisins, and pepitas. Drizzle with remaining dressing.