Holiday Squash and Apple Salad
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"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) 🌿 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 🌿"
-- @dianemorrisey


Recipe Intro From dianemorrisey

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Details

Prep time 10mins
Cook time 20mins
Serves or Makes: 4
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Recipe

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.