Description
Autumn Harvest Salad
Ingredients
4 cups arugula
2 cups roasted butternut squash cubes
1/2 cup fresh figs, halved
1/3 cup dried cranberries
1/4 cup pomegranate arils
1/4 cup sliced almonds (toasted)
2 tbsp olive oil
1 tbsp balsamic glaze
Salt and pepper to taste
Directions
Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
Arrange a bed of arugula on a large serving platter. Top with roasted butternut squash, fresh figs, dried cranberries, pomegranate arils, and toasted almonds.
Drizzle with remaining olive oil and balsamic glaze. Toss gently to combine or serve as-is for a stunning presentation. Enjoy this fresh, vibrant salad!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~210 kcal per serving
#HarvestSeason #HealthySalad #ButternutSquash #AutumnEats #FigLovers #CleanEating
