Autumn Harvest Salad: A Symphony of Fall Flavors
Welcome to the season of cozy sweaters, crisp air, and the return of hearty, warming dishes that celebrate the bounty of the harvest. Today, I’m thrilled to share with you a vibrant and wholesome recipe that perfectly captures the essence of autumn: the Autumn Harvest Salad. This dish is not only a feast for the eyes with its rich colors and varied textures but also a delight for the palate with its blend of sweet, savory, and tangy elements.
Ingredients
Roasted Butternut Squash:
- 2 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
Balsamic Vinaigrette:
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
Fall Salad:
- 5 oz arugula
- ⅓ cup dried figs, sliced
- ¼ cup sliced almonds, lightly toasted
- ¼ cup pomegranate arils
- 1 tablespoon fresh thyme
Directions
Roasted Butternut Squash:
- Preheat your oven to 400°F (204°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper until well coated.
- Spread the squash on a baking sheet lined with parchment paper and roast for 20-30 minutes, or until tender and lightly caramelized.
Balsamic Vinaigrette:
- In a small bowl, whisk together balsamic vinegar and olive oil until the mixture is emulsified.
Assembly:
- In a large salad bowl, combine the arugula, roasted squash, sliced figs, toasted almonds, and pomegranate arils.
- Drizzle with the balsamic vinaigrette to taste and gently toss to combine.
- Garnish with fresh thyme for an aromatic finish.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories: 200 per serving
- Servings: 4
This Autumn Harvest Salad is an excellent choice for a light lunch or as a side dish that complements any main course. Its combination of roasted butternut squash and pomegranate arils not only adds a splash of seasonal color but also provides a variety of textures and flavors that range from nutty to sweet. The balsamic vinaigrette ties all the components together with its tangy and rich profile.
Whether you’re hosting a dinner party or simply looking for a nutritious meal that celebrates the flavors of fall, this salad is sure to impress. Enjoy the fresh, vibrant tastes of autumn with each bite!
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Autumn Harvest Salad
- Total Time: 45 minutes
- Yield: 4 1x
Description
Discover the rich and inviting flavors of autumn with our Autumn Harvest Salad. This delightful dish combines the earthy sweetness of roasted butternut squash with the lush textures of arugula and the burst of sweet pomegranate arils. Each bite is a testament to the season’s abundance, enhanced by the tangy zip of our homemade balsamic vinaigrette and the unexpected sweet notes of dried figs. It’s not just a salad; it’s a celebration of fall.
Perfect for a festive gathering or a quiet autumn evening, this salad brings together the best of seasonal produce with a gourmet touch. The lightly toasted almonds add a crunch that complements the soft textures of the figs and squash, while the fresh thyme provides a hint of earthiness that ties all the flavors together. Whether you’re looking to impress guests or treat yourself to a nutritious meal, this salad promises satisfaction and a feast for the senses.
Ingredients
Roasted Butternut Squash:
2 cups butternut squash, peeled, seeded, cubed
1 tablespoon olive oil
Salt and pepper
Balsamic Vinaigrette:
¼ cup balsamic vinegar
3 tablespoons olive oil
Fall Salad:
5 oz arugula
⅓ cup dried figs, sliced
¼ cup almonds, sliced, lightly toasted
¼ cup pomegranate arils
1 tablespoon fresh thyme
Instructions
Roasted Butternut Squash:
Preheat oven to 400°F.
Toss cubed butternut squash with olive oil, salt, and pepper.
Spread on a parchment paper-lined baking sheet and roast for 20-30 minutes.
Balsamic Vinaigrette:
Whisk together balsamic vinegar and olive oil until emulsified.
Assembly:
In a large bowl, combine arugula, roasted squash, figs, almonds, and pomegranate arils.
Drizzle with balsamic vinaigrette to taste and toss.
Garnish with fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 200 kcal