Cranberry Roasted Butternut Persimmon Salad
Ingredients
The salad
-
4
cups
cubed butternut squash or a mix of butternut and delicata
-
6
cups
mixed greens
-
3
pieces
persimmons, quartered
-
½
cup
toasted pecans
-
½
cup
dried cranberries
The dressing
-
¾
cup
apple cider
-
2
tablespoons
apple cider vinegar
-
2
teaspoons
dijon mustard
-
½
cup
olive oil
-
to taste
kosher salt and pepper
The fried goat cheese
-
1
ounce
log cut cheese, sliced into ¼ inch rounds
-
⅓
cup
buttermilk or 1 egg, beaten
-
⅓
cup
panko bread crumbs
-
2
tablespoons
olive oil
For roasting
-
½
cup
olive oil
-
2
tablespoons
maple syrup
-
½
teaspoon
cinnamon
-
¼
teaspoon
ginger
-
¼
teaspoon
cayenne
Instructions
- Preheat the oven to 425°F.
- Spread the butternut squash on a baking sheet and drizzle with olive oil, maple syrup, cinnamon, ginger, cayenne, salt, and pepper.
- Roast the squash for 20 to 25 minutes, stirring halfway through, then stir in cranberries.
- In a saucepan, heat apple cider and vinegar until reduced to ¼ cup, then whisk in olive oil and mustard, seasoning with salt and pepper.
- For the fried goat cheese, dip cheese rounds in buttermilk, then coat with panko and fry in olive oil until golden.
- In a large bowl, toss mixed greens, roasted squash, persimmons, and pecans with the dressing.
- Top with fried goat cheese and serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
359
Total fat
25g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
20mg
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