Harvest Salad

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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.

Prep Time5

Cook Time20

Total Time25

Course: Lunch, Main Dish

Cuisine: American

Servings:

Calories: 507kcal

Author: Catherine McCord

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.

Video

Nutrition

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