Harvest Salad

Prep Time: 5 mins Cook Time: 20 mins

egg free

nut free

dairy free

gluten free


  • 4 cups arugula
  • 1 butternut squash
  • 2 delicata squash
  • 2 persimmons, diced or cut into wedges
  • 1/2 cup pomegranate seeds
  • 2 gala or pink lady apples, diced
  • 1 shallot, diced
  • 3 tablespoons reduced balsamic vinegar
  • 5 tablespoons olive oil


1. Preheat oven to 400F.

2. Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast 20 minutes, until fork tender.

3. Place the arugula in a big salad bowl, top with the roasted squash, persimmons, pomegranate seeds, and apples.

4. In a small mason jar with a tight-fighting lid, combine the shallot, reduced balsamic vinegar, and olive oil. Shake to combine well.

5. Drizzle the dressing onto the salad and toss to combine.