Roasted Harvest Salad
This fall inspired salad features warm, tender butternut squash and sweet potatoes atop a bed of peppery arugula. Roasted red grapes, diced raw red onions, cranberries, sunflower seed and creamy goat cheese meld together to create a wonderful balance of fall favors. A simple orange vinaigrette dressed the leaves and pulls the zesty fresh flavors together. This salad is anything but boring!
Ingredients
Salad:
- 8 cups Arugula
- ½ Butternut Squash
- 1 Sweet Potato
- 1 cup red grapes halved
- 4 Tbsp diced red onion about ¼ small onion
- 4 Tbsp dried cranberries
- 4 tsp sunflower seeds or pepitas
- 2 oz goat cheese about 4 Tbsp
- 2 tsp olive oil divided
- ½ tsp salt divided
- ½ tsp black pepper divided
Vinaigrette:
- 1 orange juiced
- 2 Tbsp apple cider vinegar
- 2 tsp apple juice concentrate
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375F.
- Wash the butternut squash and cut in half. Scoop out the seeds and peel one half of the butternut squash. Cut into ¼ inch slices.
- Toss the butternut squash slices with 1 tsp olive oil, ¼ tsp salt and ¼ tsp black pepper. Lay the squash in a single layer on a baking pan and set aside while preparing the sweet potato.
- Wash and peel the sweet potato. Dice the sweet potato into ¼ inch cubes.
- Toss the sweet potato cubes with 1 tsp olive oil, ¼ tsp salt and ¼ tsp black pepper. Place the sweet potato cubes in a single layer on a baking pan, keeping them to one side of the pan. The grapes will be roasted on the other half of the pan later on.
- Cook the squash and sweet potatoes for 20 minutes.
- Dice the onion and set aside.
- Slice the grapes in half. Once the squash and sweet potatoes have cooked for 20 minutes, add the sliced grapes to the sweet potato pan. Cook for an additional 10 minutes or until the squash and sweet potatoes are fork tender.
- Wash, rinse and dry the arugula and place about 2 cups in each bowl.
- When the butternut squash and sweet potatoes are fork tender, assemble the salads by topping each salad with 1 tbsp diced red onion, 1 tbsp dried cranberries, 1 tsp sunflower seeds, and 1 tbsp goat cheese. Drizzle on 1 tbsp orange vinaigrette. Toss and enjoy!