Harvest Salad


Harvest Salad

Servings 6 Servings


  • 4 cups arugula or red leaf lettuce or a combo of both
  • 1 delicata squash, cut in half moons and de-seeded
  • 2 apples or pears, diced
  • 2 persimmons, diced or cut into wedges
  • 3-4 radishes, thinly sliced
  • ½ cup pomegranate seeds
  • 1/3 cup chopped maple glazed pecans, optional
  • ¼ cup crumbled goat cheese, optional
  • Vinaigrette:
  • ¼ cup apple-cider vinegar or rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon kosher salt, plus more ot taste
  • ¼ teaspoon cracked black pepper
  • 6 ounces olive oil


  • Preheat oven to 400°F.
  • Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast 20 minutes, until fork tender.
  • Place the lettuce in a big salad bowl, top with the roasted squash, apples or pears, persimmons, radishes, pomegranate seeds, pecans and goat cheese.
  • In a small mason jar with a tight-fighting lid, combine the vinaigrette ingredients. Shake to combine well.
  • Lightly drizzle the dressing over the salad and toss to combine. Enjoy!