Photo of Fall Harvest Salad by WW

Fall Harvest Salad

Points® value
Total Time
40 min
15 min
25 min
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.


Cooking spray

1 spray(s)

Butternut squash

3 cup(s), cut into small cubes

Olive oil

½ tsp(s)


½ tsp(s), minced

Table salt

½ tsp(s), or to taste


2 medium, minced

Olive oil

2 tbsp(s)

Rice wine vinegar

2½ tsp(s)

Apricot preserves

2 tsp(s)


1 tsp(s), minced

Table salt

1 tsp(s), or to taste


4 cup(s), baby leaves, packed


1 medium, diced

Chopped walnuts

2 tbsp(s), toasted


  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.


A medium-size, 900g (2 lb) squash will yield approximately 875ml (3 1/2 cups) of diced squash.If using a whole butternut squash, peel the outside with a sturdy vegetable peeler. Trim the ends and cut in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from a halved butternut squash.Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-size cubes or slices before roasting to allow for even browning.