Autumn Farmer's Market Salad

 

Ingredients

  • 4 ounces arugula (about 8 cups lightly packed)

  • 1/2 cup walnuts, toasted, coarsely chopped

  • 1 cup pomegranate seeds

  • 1/2 cup cooked lentil beans

  • 2 cups cooked squash cubed

  • 1 large Asian pear

  • Juice of 1 lemon

Vinaigrette Dressing

  • 2 tablespoons white balsamic vinegar

  • 1 shallot, finely minced

  • 2 tablespoons orange juice

  • 1/4 cup walnut oil

  • Salt and white pepper to taste

  • 1 tablespoon fresh chives, cut into half-inch pieces

Autumn Farmer’s Market Salad Recipe.jpg

Directions

  1. Cube the squash (butternut works best but other types can be used).

  2. Toss with a bit of olive oil, salt and pepper.

  3. Bake at 425 degrees for 20 minutes or until soft.

  4. Let cool.

For the vinaigrette:

  1. Combine and whisk the vinegar, orange juice, minced shallot, and the walnut oil. Season to taste with the salt and pepper.

  2. Cut the Asian pear into julienne strips. Place in cold water with the lemon juice and reserve.

  3. Toss arugula, squash, Asian pears, lentils, walnuts, and pomegranate seeds with dressing. Season to taste with sea salt and pepper. Top with chives.

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