Harvest Salad - Fall Recipes

In the fall when the leaves start to turn colors, theres 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, theres something about fresh autumn foods that gets me excited.

Ingredients

Arugula 4 Cup (64 tbs)
Butternut squash 1
Delicata squash 2
Persimmon 2 , diced or cut into wedges
Pomegranate seeds 1/2 Cup (8 tbs)
Apples 2 , diced (gala or pink lady)
Shallot 1 , diced
Reduced balsamic vinegar 3 Tablespoon
Olive oil 5 Tablespoon

Directions

GETTING READY:

Preheat oven to 400F.

MAKING:

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.

Drizzle dressing over salad and toss well.

SERVING:

Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4