Roasted Butternut Squash & Persimmon Salad ft. 4MB

January 19, 2024 | by ANNALIISA KAPP

Stay balanced and nourished during the cold January weather with this hearty and flavorful salad. A delightful combination of sweet persimmons, roasted squash, and nutrient-packed greens, this recipe is as comforting as it is healthful.

Why You'll Love This Recipe

Persimmons are a winter superfruit, rich in manganese, vitamins B & E, and beta-carotene, supporting metabolism, immunity, and skin health.

4 Mushroom Blend (Lion’s Mane, Maitake, Reishi, Shiitake) helps optimize focus, reduce stress, and support your immune system.

Tahini adds a boost of calcium, magnesium, and selenium, promoting strong bones, a healthy heart, and overall wellness.

INGREDIENTS

Salad:

• 2 cups Butternut Squash (seeds removed, cubed)
• 1 ½ tsp Extra Virgin Olive Oil
• Sprinkle of Sea Salt
• 4 cups Baby Kale & Beet Greens
• 1 Persimmon (sliced)
• ¼ cup Goat Feta Cheese

Dressing:

• ¼ cup Tahini
• 1 Tbsp Maple Syrup
• 1 ½ Tbsp Lemon Juice
• ½ tsp Lemon Zest
• 2 Tbsp Warm Water
• 1 tsp 4 Mushroom Blend by @eversiowellness
• ¼ tsp Sea Salt

DIRECTIONS

Roast the Squash:
Preheat the oven to 425°F (220°C). Line a baking sheet with unbleached parchment paper. Toss the butternut squash with olive oil and a sprinkle of sea salt, then spread evenly on the baking sheet. Roast for 20–25 minutes or until golden brown.

Prepare the Dressing:
In a mixing bowl, whisk together the tahini, maple syrup, lemon juice, lemon zest, warm water, 4 Mushroom Blend, and sea salt until smooth and creamy.

Assemble the Salad:
Add the baby kale and beet greens to a large serving bowl. Top with roasted butternut squash, persimmon slices, goat feta, and olives. Drizzle with the creamy tahini dressing.

Serve and Enjoy:
This recipe makes 2 servings of salad and 4 servings of dressing, leaving you extra dressing for another meal!

Warm, nourishing, and delicious—perfect for the winter season.