Fall Harvest Salad
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This salad’s sweet-earthy flavours pair deliciously with roast pork or chicken. If you dice the pear ahead of time, toss it with lemon juice to avoid browning.
Ingredients
Cooking spray
1 spray(s)
Butternut squash
3 cup(s), cut into small cubes
Olive oil
½ tsp(s)
Rosemary
½ tsp(s), minced
Table salt
½ tsp(s), or to taste
Shallots
2 medium, minced
Olive oil
2 tbsp(s)
Rice wine vinegar
2½ tsp(s)
Apricot preserves
2 tsp(s)
Rosemary
1 tsp(s), minced
Table salt
1 tsp(s), or to taste
Arugula
4 cup(s), baby leaves, packed
Pear
1 medium, diced
Chopped walnuts
2 tbsp(s), toasted
Instructions
1
Preheat oven to 220°C (425°F). Coat a small baking sheet with cooking spray or line it with parchment paper.
2
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.
3
Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
4
Divide salad mixture among serving plates; top with pears and walnuts.
5
Yields about 325ml (1 1/3 cups) per serving.
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