Texas Harvest Salad
Whoa, Texas. Your fall colors have us bedazzled. One of the greatest joys of eating locally is the riot of colors and flavors that come our way as the seasons change. As the fruity primary yellows and reds of summer give way to the warmer oranges and brighter greens of fall, we celebrate with a harvest salad that could only happen here. The peppery crunch of arugula and watermelon radish against the sweetness of apples and butternut squash is all about our time and place. As the cold front blows in, enjoy this with a long-simmered roast or a hearty vegetable stew and revel in the beauty our farmers bring forth.
Whoa, Texas. Your fall colors have us bedazzled. One of the greatest joys of eating locally is the riot of colors and flavors that come our way as the seasons change. As the fruity primary yellows and reds of summer give way to the warmer oranges and brighter greens of fall, we celebrate with a harvest salad that could only happen here. The peppery crunch of arugula and watermelon radish against the sweetness of apples and butternut squash is all about our time and place. As the cold front blows in, enjoy this with a long-simmered roast or a hearty vegetable stew and revel in the beauty our farmers bring forth.
New American • Salads & Sides • Gluten-Free · Vegan · Soy-Free · Nut-Free · Allium-Free · Sesame-Free
Colors:
Tastes:
🍋🧂🍬🍵
Techniques:
🌿🥒🔥
Rating:
Original Source: Farmhouse Delivery
Serves: 2
Time: Active 10m · Inactive 15m · Total 25m
Ingredients
1 cup Butternut Squash (cubed and roasted and with olive oil, salt & pepper)
1 Small Apple
1 Radishes (Watermelon Radishes), sliced (sliced as thinly as possible)
3 oz Arugula (washed and spun dry)
1 tsp Mustard
½ cup Olive Oil
Salt (Flake Salt), to taste
¼ cup Pumpkin Seeds, toasted
Instructions
ROAST SQUASH: Preheat oven to 400 °F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a sheet pan and roast until tender and lightly browned, about 15 minutes. Let cool slightly.
MEANWHILE PREP THE SALAD: Cube the apple, leaving the skin on for color and crunch. Slice the watermelon radish as thinly as possible (use a mandolin if you have one). Wash and spin dry the arugula.
MAKE VINAIGRETTE: Whisk vinegar and mustard, drizzle in olive oil, season with salt to taste.
TOSS & SERVE: In a large bowl, combine the arugula, roasted squash, apple cubes, watermelon radish slices, and toasted pumpkin seeds. Add the vinaigrette and toss gently until everything is lightly coated.
Serving & Keeping
Serve: Room Temp
Make ahead: The roasted squash and vinaigrette can both be made ahead.
- For the Squash, you can roast it earlier in the day or up to 3–4 days ahead. Store in the fridge and let it come to room temperature before using, or warm it slightly.
- For the Vinaigrette, you can make it up to 5 days ahead. Keep it in a jar in the fridge and shake before using.
Serve with: Mushroom Risotto, White Bean Stew, Toasted Sourdough
Serving & Keeping
Serve: Room Temp
Make ahead: The roasted squash and vinaigrette can both be made ahead.
- For the Squash, you can roast it earlier in the day or up to 3–4 days ahead. Store in the fridge and let it come to room temperature before using, or warm it slightly.
- For the Vinaigrette, you can make it up to 5 days ahead. Keep it in a jar in the fridge and shake before using.
Serve with: Mushroom Risotto, White Bean Stew, Toasted Sourdough
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