Autumn Harvest Salad

Description

Easy Spring Dinner Recipes Need simple, hearty dinners that please a crowd? Try these easy recipes for 3+ people perfect for busy weeknights! From creamy mac & cheese (with epic toppings!) to smoked sausage bakes, cheesy ranch potatoes, and one-pan chicken & rice casseroles, these meals are fast, budget-friendly, and packed with flavor. Great for family dinners, summer cookouts, or meal prep no fuss, just delicious comfort food!
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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