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Harvest Salad with Buttermilk Sage Dressing

Author A Bountiful Kitchen



  • 8-10 cups Romaine Lettuce chopped
  • 8-10 cups spinach preferably baby spinach
  • 3 cups butternut squash peeled and cut into 1 inch cubes
  • 1 ripe and slightly firm avocado
  • 1 large pomegranate seeded or about 1 - 1 1/2 cups of seeds
  • 1/2 cup pumpkin seeds green type, roasted, salted

Buttermilk Sage Dressing:

  • 1 cup buttermilk
  • 1 cup mayo light is ok, 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


  1. Place all ingredients in blender and blend until smooth or place ingredients in container and shake or use an immersion blender. The dressing will keep for a week refrigerated.

To assemble salad:

  1. About 1 hour before assembling salad- Preheat oven to 450 convection, or 500 bake. Move rack to middle of oven.
  2. Place butternut squash on a baking sheet. Sprinkle with coarse salt and pepper. Drizzle with about 1-2 tablespoons of olive oil. Roast just until squash begins to turn color and get a nice brown edge. This usually takes about 15 minutes on convection or 20 in a regular bake setting. Watch closely so it does not burn.
  3. Remove from oven and let cool completely.
  4. Place greens on a large platter or bowl.
  5. Top with cooled roasted squash, chunked avocado and sprinkle with pomegranate seeds.
  6. When ready to serve, sprinkle generously with pumpkin seeds.
  7. Serve with dressing on the side.

Recipe 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.-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 found in Utah.