Harvest Salad

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

Steps

1. 1

   Preheat oven to 400F.

2. 2

   Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast 20 minutes, until fork tender.

3. 3

   Place the arugula in a big salad bowl, top with the roasted squash, persimmons, pomegranate seeds, and apples.

4. 4

   In a small mason jar with a tight-fighting lid, combine the shallot, reduced balsamic vinegar, and olive oil. Shake to combine well.

5. 5

   Drizzle the dressing onto the salad and toss to combine.