Description
Crafting this autumn harvest salad combines seasonal ingredients with dynamic Mediterranean flavors. Crisp greens, roasted butternut squash, and tangy goat cheese create a delightful balance you’ll savor with each refreshing bite.
Ingredients
Scale
- 2 cups (473 mL / 16 fl oz) butternut squash, peeled, seeded, cubed
- 5 oz (142 g) arugula
- ⅓ cup (53 g) dried figs, sliced
- ¼ cup (40 g) pomegranate arils
- ¼ cup (30 g) almonds, sliced, lightly toasted
- ¼ cup (60 mL / 2 fl oz) balsamic vinegar
- 3 tbsps (45 mL / 1.5 fl oz) olive oil
- 1 tbsp (45 mL / 1.5 fl oz) olive oil
- 1 tbsp (3 g) fresh thyme
- Salt
- Pepper
Instructions
- Roasting Preparation: Position the oven rack centrally and preheat to 400°F (204°C) for optimal squash caramelization.
- Squash Preparation: Cube butternut squash into uniform 1-inch pieces, ensuring even cooking and consistent texture.
- Seasoning and Roasting: Coat squash cubes with olive oil, salt, and pepper, then spread in a single layer on parchment-lined baking sheet. Roast for 25-35 minutes, rotating midway, until edges turn golden and squash becomes tender.
- Vinaigrette Creation: Whisk balsamic vinegar and extra virgin olive oil until smooth and slightly emulsified.
- Salad Assembly: Layer arugula in a serving bowl, top with warm roasted squash cubes, and sprinkle dried figs, toasted almonds, and pomegranate arils for complex flavor and textural contrast.
- Finishing Touches: Drizzle balsamic vinaigrette sparingly, gently toss to distribute evenly, and garnish with fresh thyme leaves to enhance the autumn-inspired salad’s aromatic profile.
Notes
- Optimize Roasting: Use a single layer on the baking sheet to ensure each squash cube caramelizes perfectly without steaming, creating crispy golden edges.
- Balance Dressing Technique: Whisk balsamic and olive oil until slightly thickened, ensuring smooth emulsification for even coating without saturating the salad.
- Temperature Timing: Serve the roasted squash slightly warm over fresh arugula to create a delightful temperature contrast and help wilt the greens gently.
- Texture Harmony: Combine crunchy toasted almonds, soft roasted squash, and juicy pomegranate seeds for a multi-dimensional sensory experience in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 175
- Sugar: 11 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg