Photo of Fall harvest salad by WW

Fall harvest salad

Total Time
40 min
15 min
25 min
This salad’s sweet-earthy flavors pair deliciously with roast pork or chicken. You can buy and prep a whole squash - start with one that's 2 pounds. Or purchase precut butternut squash at your supermarket. It's 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. If you dice the pear ahead of time, toss it with lemon juice to avoid browning. This also makes for a hearty main dish salad, ready in under an hour, richly flavored and satisfyingly seasonal, not to mention pretty on the plate. The walnuts and arugula give the salad a slightly bitter punch, one that marries perfectly with the sweetness of the pear and roasted squash.


Cooking spray

4 spray(s)

Uncooked butternut squash

3 cup(s), cubed, cut into small cubes

Olive oil

½ tsp


½ tsp, fresh, minced

Table salt

½ tsp, or to taste


2 medium, minced

Olive oil

2 Tbsp

Rice wine vinegar

2½ tsp

Apricot preserves

2 tsp


1 tsp, fresh, minced

Table salt

¼ tsp, or to taste


4 cup(s), baby leaves, packed


1 medium, diced

Chopped walnuts

2 Tbsp, toasted


  1. Preheat oven to 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 (shallots through salt). Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
  4. Divide salad mixture among serving plates; top each wtih 1/4 of pears and walnuts.
  5. Serving size: 1 1/3 heaping cups