Harvest Salad

5 from 2 votes

Prep Time: 15

Cook Time: 30

Total Time: 45

Serving Size: 4 people

Author Puja Verma

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DESCRIPTION

Enjoy this harvest salad full of fresh, seasonal ingredients like squash, apples, arugula, and pecans. It’s one the whole family will love!

INGREDIENTS

Salad

▢ 1 ½ cup butternut squash chopped, oven roasted
▢ ½ cup green apples chopped in cubes
▢ 4 cups baby arugula
▢ ¾ cup pecans candied
▢ ¼ cup cherries/cranberries dried
▢ ¼ cup Maple Dijon Vinaigrette or per taste

METHOD

Preheat oven to 350°F, and line a large baking sheet with parchment paper.
Toss the butternut squash with a drizzle of walnut oil and a sprinkle of salt and pepper. Roast 30 to 35 minutes until the edges of the butternut squash are golden brown, tossing halfway through.
Place the baby arugula in a large bowl and toss with the dressing. Then top off the tossed baby arugula with the roasted butternut squash and apples. Garnish with some dried cherries/cranberries and candid pecans.

NOTES

The dressing can serve for more than the salad amount. Refrigerate the extra dressing in a mason jar for future use.

To dress up the Harvest Salad, I used my favorite fresh greens, arugula. After that, we just top it all off with beautiful autumn-licious fruits and veggies: roasted butternut squash, green apples, dried cherries/cranberries, and candied pecans (my favorite part in this entire Harvest Salad).

NUTRITION

Course: Salad

Cuisine: American

Keyword: harvest salad, maple walnur dressing, roasted butternut squash

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