Fall Harvest Salad

By carvalhohm2

Ingredients

• Remaining Ingredients:
• 1 spray(s) cooking spray
• 3 cup(s) uncooked butternut squash, cut into small cubes
• 1/2 tsp olive oil
• 1/2 tsp rosemary, fresh, minced
• 1/2 tsp table salt, or to taste
• Vinaigrette
• 2 medium uncooked shallot(s), minced
• 2 Tbsp olive oil
• 2 1/2 tsp rice wine vinegar
• 2 tsp apricot preserves
• 1 tsp rosemary, fresh, minced
• 1/4 tsp table salt, or to taste
• 4 cup(s) arugula, baby leaves, packed
• 1 medium pear(s), diced
• 2 Tbsp chopped walnuts, toasted

Details

Servings 4
Adapted from weightwatchers.com

Preparation

Step 1

Preheat oven to 425°F. Coat a small baking sheet with cooking spray or line it with parchment paper.

In a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.

Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.

Divide salad mixture among serving plates; top with pears and walnuts. Yields about 1 1/3 heaping cups per serving.
Notes
A medium-size, 2 lb squash will yield approximately 3 1/2 cups of diced squash.

If using a whole butternut squash, peel the outside with a sturdy vegetable peeler. Trim the ends and cut in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from a halved butternut squash.

Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-size cubes or slices before roasting to allow for even browning.

Serves 4

WW Points Plus: 5