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Harvest Salad - Fall Recipes

Weelicious's picture
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.
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:

  1. Preheat oven to 400°F.

MAKING:

  1. In a baking sheet, place squash and drizzle olive oil over it.
  2. Sprinkle salt and pop into oven.
  3. Roast for 20 minutes.
  4. In a salad bowl, combine arugula, roasted squash, persimmons, pomegranate seeds, apples and mix well.
  5. In a mason jar, combine shallot, vinegar, olive oil and shake well to combine.
  6. Drizzle dressing over salad and toss well.

SERVING:

  1. Serve and enjoy!
Things You Will Need
Baking sheet
Large bowl
Mason jar

Recipe Summary

Difficulty Level: 
Easy
Dish: 
Salad
Interest: 
Fall, Easy, Healthy, Quick
Ingredient: 
Squash
Restriction: 
Dairy Free, Gluten Free
Course: 
Side Dish
Method: 
Tossed
Taste: 
Savory
Channel: 
SmartWoman.tv
Cook Time: 
20 Minutes
Servings: 
4

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Harvest Salad - Fall Recipes Recipe Video