Ww Fall Harvest Salad
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
1 Salad
- Serves:
- 4
ingredients
- 1 spray(s) cooking spray
- 3 cups uncooked butternut squash, cut into small cubes
- 1⁄2 teaspoon olive oil
- 1⁄2 teaspoon rosemary, fresh, minced
- 1⁄2 teaspoon table salt (to taste)
-
Vinaigrette
- 2 shallots, minced
- 2 teaspoons apricot preserves
- 2 1⁄2 teaspoons rice wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon rosemary, fresh, minced
- 1⁄4 teaspoon table salt (to taste)
-
Remaining Ingredients
- 4 cups arugula, baby leaves, packed
- 1 pear, diced
- 2 tablespoons chopped walnuts, toasted
directions
- Preheat oven to 425°F Coat a small baking sheet with cooking spray or line it with parchment paper.
- In a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
- Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
- Divide salad mixture among serving plates; top with pears and walnuts. Yields about 1 1/3 heaping cups per serving.
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RECIPE SUBMITTED BY
<p>I recently lost 33 pounds though WW and am at my goal weight. My focus right now is learning to eat/cook from whole foods in as healthy a way as possible while maintaining real food qualities. Besides that, I enjoy writing romance fiction and video editing. I love making party stuff (like favors, invitations, etc) using other people's ideas and adapting them, especially if I can use the computer and printer (I have three!). I'm the mother of two young boys and wife of one husband who's gone three days and two nights a week. I work full time for the State in IT.</p>