Harvest Salad

In the fall when the leaves start to turn colors, there’s a slight chill in the air and everything and all of the fruits and vegetables at the farmers market head into a new season I get giddy. As much as I love summer produce, there’s something about fresh autumn foods that gets me excited.

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If you have been wanting to figure out a way to get more squash, pomegranate seeds and persimmon into your kitchen you have to make this Harvest Salad.

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Harvest Salad is packed with so many kid friendly fruits they’ll be begging you to make it. We went to a party a few weeks ago where I made this for 40 plus people and had a bunch asking me for the recipe, so I wanted to make sure to get it posted asap. Not only is it gorgeous to look at but it has so many delectable tastes and textures to enjoy.

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You get the crunch from maple walnut with a sweet and salty flavor, tender pomegranate jewels, extra sweet persimmon which are one of Kenya and Chloe’s favorite fruits, a little bite from the arugula and topped with a reduced balsamic dressing which will knock your socks off!

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Watch the video above for a few quick tips on which squash like delicata and butternut work best in the Harvest Salad and even how to cut and peel them. Never tried a persimmon? You’ll know exactly what to look for after watching above.

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If you’re looking to make a special dish for your family or need a super easy salad to bring to a friend’s fall celebration you need to whip up this Harvest Salad. If you make it be sure to tag @weelicious on Instagram so I can see your beautiful creation!

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Photos by Gerry Speirs

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Harvest Salad

If you’re looking to make a special dish for your family or need a super easy salad to bring to a friend’s fall celebration you need to whip up this Harvest Salad.

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeAuthor: Catherine McCordPrep Time 5 minutes minutesCook Time 20 minutes minutesTotal Time 25 minutes minutes

Ingredients  

• ▢ 4 cups arugula
• ▢ 1 butternut squash
• ▢ 2 delicata squash
• ▢ 2 persimmons, diced or cut into wedges
• ▢ 1/2 cup pomegranate seeds
• ▢ 2 gala or pink lady apples, diced
• ▢ 1 shallot, diced
• ▢ 3 tablespoons reduced balsamic vinegar
• ▢ 5 tablespoons olive oil

Instructions 

• Preheat oven to 400F.
• Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast 20 minutes, until fork tender.
• Place the arugula in a big salad bowl, top with the roasted squash, persimmons, pomegranate seeds, and apples.
• In a small mason jar with a tight-fighting lid, combine the shallot, reduced balsamic vinegar, and olive oil. Shake to combine well.
• Drizzle the dressing onto the salad and toss to combine.

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Did you make this recipe?Mention @Weelicious or tag #weelicious!