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Harvest Salad

If you’re looking to make a special dish for your family or need a super easy salad to bring to a friend’s fall celebration you need to whip up this Harvest Salad.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch, Main Dish
Cuisine: American
Servings: 4
Calories: 507kcal
Author: Catherine McCord

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

Instructions

  • Preheat oven to 400F.
  • Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast 20 minutes, until fork tender.
  • Place the arugula in a big salad bowl, top with the roasted squash, persimmons, pomegranate seeds, and apples.
  • In a small mason jar with a tight-fighting lid, combine the shallot, reduced balsamic vinegar, and olive oil. Shake to combine well.
  • Drizzle the dressing onto the salad and toss to combine.

Video

Nutrition

Calories: 507kcal | Carbohydrates: 90g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 28mg | Potassium: 1.967mg | Fiber: 11g | Sugar: 24g | Vitamin A: 23.551IU | Vitamin C: 132mg | Calcium: 221mg | Iron: 5mg