Harvest Salad
Serves 4
5 mins prep
20 mins cook
25 mins total
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.
0 servings
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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.
