Description
Autumn Harvest Salad celebrates seasonal bounty with roasted butternut squash, crisp apples, and toasted pecans nestled on mixed greens. Maple-dijon vinaigrette drizzled over this colorful medley invites you to savor fall’s most delightful flavors.
Ingredients
Scale
Main Ingredients:
- 5 ounces (142 grams) arugula
- 2 cups (473 milliliters) butternut squash, peeled, seeded, cubed
- ⅓ cup (53 grams) dried figs, sliced
- ¼ cup (30 grams) almonds, sliced, lightly toasted
- ¼ cup (40 grams) pomegranate arils
Dressing Ingredients:
- ¼ cup (60 milliliters) balsamic vinegar
- 3 tablespoons (45 milliliters) olive oil
Seasoning Ingredients:
- 1 tablespoon (15 milliliters) olive oil
- 1 tablespoon (3 grams) fresh thyme
- Salt
- Pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius), ensuring the rack is positioned in the center for even roasting.
- Cut the butternut squash into uniform 1-inch (2.5-centimeter) cubes, creating consistent pieces for balanced cooking.
- Drizzle the squash cubes with of olive oil, then season generously with kosher salt and freshly ground black pepper, coating each piece thoroughly.
- Line a rimmed baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote proper caramelization.
- Roast the squash in the preheated oven for 25-35 minutes, turning once halfway through cooking, until edges are golden brown and pieces are tender.
- While squash roasts, whisk together balsamic vinegar and extra virgin olive oil until the mixture becomes smooth and slightly thickened.
- In a large serving bowl, layer fresh arugula as the salad base, creating a vibrant green foundation.
- Gently arrange the warm roasted butternut squash cubes over the arugula.
- Sprinkle sliced dried figs, toasted sliced almonds, and ruby-red pomegranate arils across the salad for varied textures and flavors.
- Drizzle the prepared balsamic vinaigrette over the salad, using just enough to enhance without overwhelming the ingredients.
- Delicately toss the salad to distribute the dressing and mix the components evenly.
- Finish by garnishing with fresh thyme leaves, adding a subtle herbaceous note to the dish.
Notes
- Roast butternut squash until caramelized and golden for maximum flavor depth and sweetness.
- Create a quick balsamic vinaigrette by whisking ingredients until smooth and glossy for perfect dressing coverage.
- Choose fresh, ripe arugula as the salad base for a peppery and crisp foundation that complements rich ingredients.
- Layer pomegranate arils and sliced figs to add bursts of juicy sweetness and vibrant color contrast.
- Toast almonds briefly to enhance their nutty flavor and provide delightful crunchy texture throughout the salad.
- Sprinkle fresh thyme leaves just before serving to introduce a subtle herbal note that elevates the entire dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 245 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg