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.
Servings: 6
Cost: $12
Equipment
- baking sheet
Ingredients
For the Salad:
- 8 ounces diced butternut squash
- 1 tablespoon olive oil
- 5 ounces baby arugula
- 5 ounces watercress
- 1 anjou pear cored and thinly sliced
- 1 honey crisp apple cored and thinly sliced
- 1 celery stalk thinly sliced
- 1/2 cup.dried cranberries
- 1/2 cup pomegranate seeds
- 1/2 cup chopped pecans
For the Clementine Vinaigrette:
- 1/4 cup fresh clementine juice
- 2 tablespoon apple cider vinegar
- 1/2 tablespoon dijon mustard
- 1/4 cup olive 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.
Nutrition
Calories: 191kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 39mg | Potassium: 481mg | Fiber: 5g | Sugar: 18g | Vitamin A: 5418IU | Vitamin C: 29mg | Calcium: 103mg | Iron: 1mg