Autumn Harvest Salad
Recipe by Nicole Thom-Arens
Serves 4
Delicata squash is a perfect transition vegetable between summer and fall. Its skin is tender enough to eat and it roasts up quickly. This salad combines arugula, couscous, fresh apples, and dried cherries with a vinaigrette made with apple cider. Roasted delicata squash crescents sit on top to create a lovely and inviting presentation. The colors and the flavors are the best parts of autumn on a plate.
Ingredients:1 medium delicata squashOlive oilHoneyKosher salt to taste
For the couscous:1/3 cup couscous1/2 cup water1 teaspoon olive oilPinch of kosher salt1/4 cup dried cherries
For the vinaigrette: 1/4 cup apple cider2 teaspoons Dijon mustard2 teaspoons apple cider vinegar1 teaspoon honeyPinch of kosher salt and black pepper1/4 cup olive oil
Additional ingredients4 cups arugula 2 Honeycrisp apples, cored and diced
Instructions:1. Preheat oven to 400 degrees. 2. Line a baking sheet with parchment paper. 3. Scrub the outside of the delicata squash and dry thoroughly.4. Cut off the ends of the squash. 5. Cut the squash lengthwise. 6. Scoop out the seeds. 7. Cut each half of the squash into 1-inch crescents.8. Place the squash on the baking pan. 9. Drizzle the squash with olive oil and honey. Sprinkle with salt and toss to coat all the squash pieces. 10. Bake for 20 minutes. Flip each piece over. Return to the oven to roast for 15 to 20 minutes longer. Cook until the squash is tender and golden. 11. While the squash is roasting, prepare the couscous and vinaigrette.12. In a small saucepan, bring 1/2 cup water, oil, and salt to a boil. 13. Once the water is boiling, add the couscous. Stir. Remove from heat and cover for 5 minutes. 14. After five minutes, add the dried cherries. Toss the cherries with the warm couscous. Cover and set aside. 15. To make the vinaigrette, add all ingredients to a small mason jar. Top with a tight-fitting lid and shake to combine. 16. Dice the apples. Set aside.17. Toss the arugula and couscous with 1 to 2 tablespoons of the vinaigrette in a large bowl. 18. Add apples and toss. 19. Top the salad with roasted squash. Drizzle with additional vinaigrette to taste. 20. Serve while the squash is warm.
For the couscous:1/3 cup couscous1/2 cup water1 teaspoon olive oilPinch of kosher salt1/4 cup dried cherries
For the vinaigrette: 1/4 cup apple cider2 teaspoons Dijon mustard2 teaspoons apple cider vinegar1 teaspoon honeyPinch of kosher salt and black pepper1/4 cup olive oil
Additional ingredients4 cups arugula 2 Honeycrisp apples, cored and diced
Instructions:1. Preheat oven to 400 degrees. 2. Line a baking sheet with parchment paper. 3. Scrub the outside of the delicata squash and dry thoroughly.4. Cut off the ends of the squash. 5. Cut the squash lengthwise. 6. Scoop out the seeds. 7. Cut each half of the squash into 1-inch crescents.8. Place the squash on the baking pan. 9. Drizzle the squash with olive oil and honey. Sprinkle with salt and toss to coat all the squash pieces. 10. Bake for 20 minutes. Flip each piece over. Return to the oven to roast for 15 to 20 minutes longer. Cook until the squash is tender and golden. 11. While the squash is roasting, prepare the couscous and vinaigrette.12. In a small saucepan, bring 1/2 cup water, oil, and salt to a boil. 13. Once the water is boiling, add the couscous. Stir. Remove from heat and cover for 5 minutes. 14. After five minutes, add the dried cherries. Toss the cherries with the warm couscous. Cover and set aside. 15. To make the vinaigrette, add all ingredients to a small mason jar. Top with a tight-fitting lid and shake to combine. 16. Dice the apples. Set aside.17. Toss the arugula and couscous with 1 to 2 tablespoons of the vinaigrette in a large bowl. 18. Add apples and toss. 19. Top the salad with roasted squash. Drizzle with additional vinaigrette to taste. 20. Serve while the squash is warm.