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