Name: Harvest Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American

From the Cook

1/5

Warning0 allergens identified

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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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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Roast Squash Until Caramelized 🔥
Roast delicata and butternut squash at 425°F until the edges are deeply browned and caramelized, which concentrates their natural sweetness and creates textural contrast in the salad.
Balance Your Vinaigrette Timing ⏱️
Dress the arugula just before serving to prevent wilting, but combine the roasted squash with warm reduced balsamic vinegar while still hot so it absorbs the flavors beautifully.
Slice Apples and Persimmons Last 🍎
Cut apples and persimmons immediately before assembly and toss with a squeeze of lemon juice to prevent oxidation and maintain their vibrant color and crisp texture.
Macerate Shallots for Depth 🧅
Mince shallots finely and let them sit in the reduced balsamic vinegar for 10-15 minutes before making your vinaigrette to mellow their bite and infuse the dressing with subtle sweetness.
Use Quality Extra Virgin Olive Oil 🫒
Finish your salad with a premium extra virgin olive oil drizzled just before serving, as its delicate flavors complement the fruit and roasted vegetables without competing with the reduced balsamic.