Harvest Salad Recipe

Harvest Salad Recipe | Lady Luxe Life

This Harvest Salad Recipe is perfect with all the seasonal vegetables, and you know I love to eat healthy! I got this recipe from Simple Recipes, which highlights 34 different recipes with fall veggies.

The recipe is copied below:

Ingredients:

Squash:

• 1 small butternut squash (about 2 pounds), peeled, seeded, and cubed into 1/2-inch chunks
• 2 tablespoons yellow or white miso
• 1 tablespoon maple syrup
• 3 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Dressing:

• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Salad:

• 4 cups arugula
• 1 cup cooked whole grains, like oat groats or wild rice
• 1 crisp apple, cored and diced
• 1/4 cup dried cranberries
• 1/4 cup pepitas (green pumpkin seeds)
• Arils from 1 pomegranate (about 1/2 cup)

And these are the steps for making the salad:

Roast the squash:

Preheat oven to 425F. Lightly brush two baking sheets with about 1 tablespoon of olive oil.

In a large bowl, whisk together miso, maple syrup, the rest of the oil, salt, and pepper. Add butternut squash cubes, and toss to coat.

Spread squash out onto baking sheets with plenty of room between pieces. Bake for 25 minutes or until golden brown and crispy at the edges. For more caramelization, turn the squash at the 15-minute mark.

Make the dressing:

Mix together all ingredients in a small jar and shake well to emulsify.

Assemble the salad:

Toss the roasted squash (hot, warm, or cool), the dressing, and the remaining salad ingredients together in a large salad bowl. Serve immediately.

Do you love eating healthy?  I have curated a few great recipes like Spinach Artichoke Recipe,  and Butternut Squash Apple Recipe!

I Love eating healthy!