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Harvest Salad
If you’re looking to make a special dish for your family or need a super easy salad to bring to a friend’s fall celebration you need to whip up this Harvest Salad.
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Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Ingredients
▢
4
cups
arugula
▢
1
butternut squash
▢
2
delicata squash
▢
2
persimmons, diced or cut into wedges
▢
1/2
cup
pomegranate seeds
▢
2
gala or pink lady apples, diced
▢
1
shallot, diced
▢
3
tablespoons
reduced balsamic vinegar
▢
5
tablespoons
olive oil
Instructions
Preheat oven to 400F.
Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast 20 minutes, until fork tender.
Place the arugula in a big salad bowl, top with the roasted squash, persimmons, pomegranate seeds, and apples.
In a small mason jar with a tight-fighting lid, combine the shallot, reduced balsamic vinegar, and olive oil. Shake to combine well.
Drizzle the dressing onto the salad and toss to combine.
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