In the fall when the leaves start to turn colors, there’s a slight chill in the air and everything and all of the fruits and vegetables at the farmers market head into a new season I get giddy. As much as I love summer produce, there’s something about fresh autumn foods that gets me excited.
4 Cup (64 tbs)
2 , diced or cut into wedges
1⁄2 Cup (8 tbs)
2 , diced (gala or pink lady)
1 , diced
Reduced balsamic vinegar
Preheat oven to 400°F.
In a baking sheet, place squash and drizzle olive oil over it.
Sprinkle salt and pop into oven.
Roast for 20 minutes.
In a salad bowl, combine arugula, roasted squash, persimmons, pomegranate seeds, apples and mix well.
In a mason jar, combine shallot, vinegar, olive oil and shake well to combine.