Persimmon Butternut Squash Salad + Pomegranate Vinaigrette
A sweet yet hearty mix of winter's harvest!
Equipment
- Oven
- Stove
Ingredients
Roasted Butternut Squash:
- 1 small Butternut Squash (or 1/2 medium - skins removed and cubed)
- EVOO
- Salt
Quinoa:
- 1/2 Cup Quinoa
- 1 Cup Water
Pomegranate Vinaigrette:
- 1/4 Cup EVOO
- 3 Tbsp Champagne Vinegar
- 2 Tbsp Pomegranate Juice
- 1 Tbsp Maple Syrup
Salad:
- Arugula
- Quinoa (cooked)
- Butternut Squash (roasted)
- Persimmon (cubed)
- Pomegranate Seeds
- Vegan Feta (crumbled)
- Pomegranate Vinaigrette
Instructions
Roasted Butternut Squash:
- Preheat oven to 425°F.
- Prep the squash by cutting into cubes & place into a small bowl. Add EVOO and sprinkle some salt. Stir until evenly coated.
- Line a baking sheet with aluminum foil and lay squash onto pan in one even layer. Roast for ~35-40 minutes or until squash is soft and slightly browned on edges.
Quinoa:
- While the butternut squash is roasting, cook your quinoa. Add quinoa and water to a small saucepan on high heat. Bring to a boil and then reduce heat to a simmer. Cover and let cook for ~10-12 minutes or until outer ring of quinoa has popped.
Pomegranate Vinaigrette:
- Add all ingredients to a container and shake!
Salad:
- Once the butternut squash is cooked and cooled start to build your salad.
- Start with your greens and layer on each ingredient ending with your Pomegranate Vinaigrette.
Notes
My favorite vegan feta cheese is Violife.