Name: Harvest Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups arugula; 1 butternut squash; 2 delicata squash; 2 persimmons; 0.5 cup pomegranate seeds; 2 gala or pink lady apples; 1 shallot; 3 tablespoons reduced balsamic vinegar; 5 tablespoons olive oil

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Harvest Salad

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Instructions

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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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Tips & Tricks (5)

Roast Squash Until Caramelized 🔥
Cut delicata and butternut squash into thin, even slices and roast at 425°F until the edges are deeply caramelized (12-15 minutes) to develop sweet, nutty flavors that elevate the entire salad.
Time Your Fruit Cuts Strategically ⏱️
Slice apples and persimmons just before serving to prevent oxidation and browning, but cut pomegranate seeds the day before to save prep time without any quality loss.
Emulsify Your Vinaigrette Properly 🫧
Whisk the shallot with reduced balsamic vinegar first, then slowly drizzle in olive oil while continuously whisking to create a stable emulsion that coats the greens evenly rather than pooling at the bottom.
Toast Shallots for Depth 🧅
Finely mince your shallot and gently toast it in a dry pan for 1-2 minutes before adding to the vinaigrette to mellow its raw bite and add subtle caramelized sweetness.
Dress Arugula Last Minute 🥗
Keep arugula separate and dress it only minutes before serving since its delicate leaves wilt quickly; toss warm roasted squash with dressing first, then add arugula on top for optimal texture and freshness.