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 400°F.
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
