Harvest Arugula Salad Recipe with Clementine Vinaigrette
Fresh and light, Harvest Arugula Salad is packed with fall's best flavors and tossed with a sweet clementine vinaigrette.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: arugula salad, Fall Salad
Servings: 6
Calories: 191kcal
Author: Kellie
Cost: $12
Equipment
baking sheet
Ingredients
For the Salad:
8ouncesdiced butternut squash
1tablespoonolive oil
5ouncesbaby arugula
5ounceswatercress
1anjou pearcored and thinly sliced
1honey crisp applecored and thinly sliced
1celery stalkthinly sliced
1/2cup.dried cranberries
1/2cuppomegranate seeds
1/2cupchopped pecans
For the Clementine Vinaigrette:
1/4cupfresh clementine juice
2tablespoonapple cider vinegar
1/2tablespoondijon mustard
1/4cupolive oil
Kosher salt and fresh ground pepper
Instructions
Preheat oven to 450˚F.
Toss the butternut squash with the olive oil in a small bowl. Arrange in a single layer on a baking sheet.
Roast the butternut squash for 25-30 minutes until fork tender and golden brown. Cool to room temperature.
Toss the arugula and watercress together and arrange on a large serving platter.
Top the greens with the pear, apple, celery, cranberries, pomegranate seeds and pecans.
Make the dressing by whisking together the clementine juice, apple cider vinegar and mustard. Slowly stream in the olive oil while continuing to whisk.
Season with salt and pepper, to taste.
Drizzle the dressing over the salad and toss to coat or serve on the side to dress as needed.
Notes
Watercress is added because the arugula is more bitter. All arugula can be used for this salad if you can’t find watercress.