"The salad consists of a grain of some sort. I made a batch of Farro but you can use rice, quinoa, couscous, bulgar or wheat berries. (I made the farro the day before and parked it in the fridge). I then roasted Brussel Sprouts and Butternut squash cubes (tossed with olive oil, salt and pepper) in a 400F oven for 20 minutes or until tender. (I made those a day in advance as well)
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Then it’s just a matter of assembling the salad. On a platter or a bowl layer the arugula, farro, roasted veggies, pecans, 1 sliced apple (I love honeycrisp) and pomegranate seeds (dried cranberries also work well). Drizzle with dressing
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Holiday Squash and Apple Salad
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Recipe Intro From dianemorrisey
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
For the Dressing
ingredients
- 1/2 cup orange juice
- 1 orange, zested
- 1/2 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 3/4 cup olive oil
For the Salad
ingredients
- 1 cup farro, cooked according to package directions
- 1/2 pound Brussels sprouts, halved
- 1 butternut squash, peeled and cubed
- Olive oil
- Salt
- Black pepper
- 1 (5 ounce) bag arugula
- 1/2 cup pecans
- 1 apple, sliced `
- 1/3 cup pomegranate seeds
Method
Step 1
Preheat the oven to 400ºF. Toss the Brussels sprouts and butternut squash with oil, salt and pepper. Spread out on 2 baking sheets. Bake for 20 minutes, until soft and slightly charred.
Step 2
On a platter, arrange the arugula, farro, roasted vegetables, pecans, apple, and pomegranate seeds.
Step 3
To make the dressing: Put all ingredients in a jar and shake well until fully combined. Pour over salad and toss to combine.