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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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 507 kcal
Course:
Main Course , Lunch
Cuisine:
American
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.
Cup of Yum
Nutrition Information
Calories
507kcal
(25%)
Carbohydrates
90g
(30%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
28mg
(1%)
Potassium
1.967mg
(0%)
Fiber
11g
(44%)
Sugar
24g
(48%)
Vitamin A
23.551IU
(0%)
Vitamin C
132mg
(147%)
Calcium
221mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 507
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 90g | 30% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 28mg | 1% |
| Potassium | 1.967mg | 0% |
| Fiber | 11g | 44% |
| Sugar | 24g | 48% |
| Vitamin A | 23.551IU | 0% |
| Vitamin C | 132mg | 147% |
| Calcium | 221mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.