autumn salad

I am officially addicted to this salad!

​Easy to put together, it is full of flavours, and high in nutritional value. This recipe celebrates the fall season and it is made regularly in our household! 

It can be modified based on your taste so be creative and enjoy!

Ingredients for salad:

2 medium Delicata squashes
1/2 cup roasted pecans
1/2 cup roasted pumpkin seeds
1 large honey crisp apple cubbed
1/4 cup of thinly sliced red onion
3 cups of fresh arugula
1/2 cup of fresh blueberries (or dried cranberries)

Optional ingredients:

1/4 cup of crumbled feta cheese
1/2 cup of warm crispy bacon strips in bite size

Ingredients for dressing:

1/8 cup of Apple cider vinegar
1 table spoon of balsamic vinegar
1/2 cup of olive oil
1 garlic clove minced
1 teaspoon of dijon mustard
salt & pepper to taste

Steps:

1) Prep the Delicata squash: wash and cut the squash in two, remove the seeds, and slice it in half moon pieces, about 1/2 inch each. Place in a bowl and add olive oil, salt and pepper. Mix well.

2) Spread the squash on a parchemin paper lined baking sheet, and bake in the oven at 350 degrees for about 35 minutes. Once in the oven, do not stir as you want the bottom of each piece to brown.

3) In the meantime, roast the pecans and pumpkins seeds in a pan on the stove top, stirring often.

4) Place all of the other cold ingredients (except the dressing) in a large salad bowl.

4) Once the squash is slightly browned and soft in the middle, add it to the salad bowl with the dressing and the warm roasted pecans and pumpkin seeds. 

Mix well and enjoy!

Image by J.S. Chapman from Pixabay