Description
Autumn Harvest Salad
Ingredients
4 cups arugula
2 cups butternut squash (peeled, cubed, and roasted)
1/2 cup fresh figs (halved)
1/4 cup dried cherries or cranberries
1/4 cup pomegranate arils
2 tbsp sliced almonds (toasted)
For the Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
Salt and pepper (to taste)
Directions
Roast the squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
Assemble the salad: In a large bowl, layer arugula, roasted butternut squash, fresh figs, dried cherries, pomegranate arils, and toasted almonds.
Toss and serve: Drizzle with dressing and toss gently to combine. Serve immediately for a burst of fall flavors!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 220 kcal per serving
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