Harvest Salad with Buttermilk Sage Dressing

Harvest Salad with Buttermilk Sage Dressing is a savory salad that welcomes the fall season! Start with roasted squash and buttery avocados on a bed of fresh greens. Add pomegranate seeds for a pop of sweetness while roasted pumpkin seeds give just the right amount of salty crunch that perfectly ties this whole salad together. It’s like a celebration of Autumn in every mouthful!

This Harvest Salad with Buttermilk Sage Dressing was created over 10 years ago to share with friends at a holiday crafter’s and blogger’s event. Where does the time go? 

I wanted to bring a salad that was savory and a reflection of the season. Starting with two types of greens, I chose to highlight three main ingredients: roasted butternut squash, pomegranates, and avocados. Keeping the dressing harvest-style, I added fresh sage as a twist to your basic buttermilk dressing. It’s simple, fresh, and a bit out of the ordinary. 

Tips for the BEST (and quickesT) Harvest Salad with Buttermilk Sage Dressing

This recipe stands the test of time on our holiday dinner table. It has been a welcome addition to many of our gatherings and complements any holiday meal. 

I’d love to hear your thoughts! Feel free to share your comments, ideas, and experiences with this delicious recipe. Happy Holidays!

This recipe was originally posted November 2013, and is now updated with new photos and content.

Harvest Salad with Buttermilk Sage Dressing

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Author: Si Foster

Course: brunch, Side Dish

Cuisine: American

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Servings: 20 as a side dish

Ingredients 

Salad:

• 3 cups butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 8-10 cups romaine lettuce, chopped
• 8-10 cups spinach (preferably baby spinach)
• 1 ripe and slightly firm avocado
• 1 large pomegranate, seeded, or 1 – 1 1/2 cups of seeds
• 1/2 cup pumpkin seeds, green, roasted, salted
• Coarse salt and pepper

Buttermilk Sage Dressing:

• 1 cup buttermilk
• 1 cup mayonnaise (light is okay, but regular is better)
• 5-7 fresh sage leaves, chopped
• 1 clove garlic
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

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Instructions

To assemble salad:

• About 1 hour before assembling salad, preheat oven to 500 degrees. Place rack in the center of the oven.
• Place butternut squash on a baking sheet. Drizzle with olive oil. Sprinkle with coarse salt and pepper.
• Roast just until squash begins to turn color and get a nice brown edge. This usually takes 10-12 minutes. Watch closely so it does not burn.
• Remove from oven and let cool completely.
• Place all Buttermilk Sage Dressing ingredients in a blender and blend until smooth. You can also use an immersion blender or place ingredients in a container and shake.
• Place greens on a large platter or bowl.
• Top with roasted squash and chunked avocado. Sprinkle with pomegranate seeds.
• When ready to serve, sprinkle generously with pumpkin seeds.
• Serve with Buttermilk Sage Dressing on the side.

Notes

I doubled this salad for a group of 50-60 women. I used 3 heads of Costco regular (not mini) romaine heads, 1/2 box of baby organic spinach, and 1 container of pre-cut butternut squash. I also used about 1 1/2 containers of pre-seeded pom seeds, also purchased at Costco.

The salad dressing can be stored in the refrigerator for up to a week.

For buttermilk dressings, I like to purchase Winder Dairy buttermilk. It is a bit thicker than other brands and whips up nicely in dressings. My second choice is Meadow Gold. Both brands can be found in Utah.