Harvest Salad - Fall Recipes - Weelicious

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Harvest Salad written recipe
http://weelicious.com/2016/10/18/harv...

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...
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
Preparation
1. Preheat oven to 400F.
2. Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast 20 minutes, until fork tender.
3. Place the arugula in a big salad bowl, top with the roasted squash, persimmons, pomegranate seeds, and apples.
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. Drizzle the dressing onto the salad and toss to combine.

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Video by Mike Ervin
Music by Bethany Weber