Ingredients
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4 cups arugula
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1 butternut squash
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2 delicata squash
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2 persimmons, diced or cut into wedges
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1/2 cup pomegranate seeds
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2 Gala or Pink Lady apples, diced
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1 shallot, diced
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3 tablespoons reduced balsamic vinegar
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5 tablespoons olive oil
Instructions
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Preheat the oven
Preheat the oven to 400°F (200°C). -
Prepare and roast the squash
Cut the butternut and delicata squash into bite-sized pieces and place them on a baking sheet.
Drizzle with olive oil and sprinkle with salt. Roast for about 20 minutes, or until fork-tender. -
Assemble the salad
Place the arugula in a large salad bowl. Top with the roasted squash, persimmons, pomegranate seeds, and diced apples. -
Make the dressing
In a small mason jar with a tight-fitting lid, combine the diced shallot, reduced balsamic vinegar, and olive oil. Shake well until the dressing is emulsified. -
Dress and serve
Drizzle the dressing over the salad and toss gently to combine.
Notes
- Let the roasted squash cool slightly before adding to the salad to keep the greens crisp.
- Add toasted pecans or walnuts for extra crunch.
- Sprinkle with goat cheese or feta for a creamy element.
- Works well as a main dish with grilled chicken or roasted chickpeas added.
