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.
Prep time: 24 min • Total time: 24 min
2
Ingredients
Salad
- 1 cup butternut squash, peeled & cubed
- 1 small apple
- 1 medium watermelon radish
- 2 handfuls arugula
- 1/4 c. pumpkin seeds, lightly toasted
Vinaigrette
- 1/4 c. apple cider vinegar
- 1 tsp. whole grain mustard
- 1/2 c. olive oil
- a pinch of flaky sea salt, such as Maldon
Instructions
- Roast Squash & Prep Veggies (20 min)
- 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.
- Cube the apple, leaving the skin on for color and crunch.
- Slice the watermelon radish as thinly as possible (use a mandoline if you have one).
- Wash and spin dry the arugula.
- Make Vinaigrette (2 min)
- Whisk vinegar and mustard, drizzle in olive oil, season with salt to taste.
- Toss & Serve (2 min)
- 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.
Original Source: https://recipes.farmhousedelivery.com/texas-harvest-salad/
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