Harvest Salad
Prep Time: 5 mins Cook Time: 20 mins

egg free

nut free

dairy free

gluten free
Ingredients
- 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
Preparation
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.