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.

Author: Weelicious

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 360 kcal per serving

Ingredients

4 cups - arugula
1 - butternut squash
2 - delicata squash
2 - persimmons
½ cup - pomegranate seeds
2 - gala or pink lady apples
1 - shallot
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.

Nutrition