Autumn Farmer's Market Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
52%
Autumn Farmer's Market Salad
45 min.
6
205kcal

Suggestions


As the leaves begin to change and the air turns crisp, there's no better way to celebrate the flavors of fall than with a vibrant Autumn Farmer's Market Salad. This delightful dish is a perfect blend of seasonal ingredients, showcasing the rich, earthy taste of roasted butternut squash paired with the peppery bite of fresh arugula. Each bite is a celebration of autumn's bounty, making it an ideal side dish for gatherings or a light snack to enjoy on your own.

What makes this salad truly special is its versatility. It's not only vegetarian and vegan, but also gluten-free and dairy-free, ensuring that everyone at your table can indulge without worry. The combination of toasted walnuts and pomegranate seeds adds a satisfying crunch and a burst of sweetness, while the zesty dressing, featuring fresh lemon and orange juice, ties all the flavors together beautifully.

Whether you're hosting a dinner party or simply looking to elevate your lunch, this Autumn Farmer's Market Salad is sure to impress. With its stunning presentation and wholesome ingredients, it's a dish that embodies the spirit of the season. So gather your friends and family, and enjoy this deliciously healthy salad that celebrates the best of autumn!

Ingredients

  • ounces arugula packed ( 8 cups lightly )
  • 4.5 cups butternut squash peeled seeded (from one 2-pound squash)
  • servings kosher salt 
  • 1.5 teaspoons juice of lemon fresh
  • tablespoons olive oil extra virgin extra-virgin
  • tablespoons orange juice 
  • teaspoons pomegranate molasses 
  • 0.5 cup pomegranate seeds 
  • pinch pepper dried red crushed
  • 1.5 tablespoons walnut oil 
  • 0.5 cup walnuts toasted coarsely chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • spatula

Directions

  1. Preheat oven to 450°F. Toss squash, oliveoil, and crushed red pepper on largerimmed baking sheet.
  2. Sprinkle with coarsesalt. Roast 15 minutes. Using spatula,turn squash over. Roast until edges arebrowned and squash is tender, about 15minutes longer.
  3. Sprinkle with coarse salt.DO AHEAD: Can be made 2 hours ahead.
  4. Let stand at room temperature.
  5. Whisk orange juice, walnut oil, andlemon juice in large shallow bowl. Seasonto taste with salt and pepper.
  6. Add arugula,walnuts, and pomegranate seeds; tossto coat. Season to taste with coarsesalt and pepper. Spoon warm or roomtemperaturesquash over salad.
  7. Drizzlewith pomegranate molasses and serve.
  8. * A thick pomegranate syrup; available atsome supermarkets and at Middle Easternmarkets, and from adrianascaravan.com.

Nutrition Facts

Calories205kcal
Protein5.97%
Fat60.89%
Carbs33.14%

Properties

Glycemic Index
28.5
Glycemic Load
1.91
Inflammation Score
-10
Nutrition Score
15.447826007138%

Flavonoids

Cyanidin
0.26mg
Catechin
0.05mg
Epigallocatechin
0.02mg
Epicatechin
0.01mg
Eriodictyol
0.07mg
Hesperetin
0.86mg
Naringenin
0.14mg
Luteolin
0.01mg
Isorhamnetin
0.81mg
Kaempferol
6.59mg
Quercetin
1.52mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:205.43kcal
10.27%
Fat:14.93g
22.97%
Saturated Fat:1.62g
10.11%
Carbohydrates:18.28g
6.09%
Net Carbohydrates:14.66g
5.33%
Sugar:5.91g
6.56%
Cholesterol:0mg
0%
Sodium:204.13mg
8.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.29g
6.59%
Vitamin A:11628.29IU
232.57%
Vitamin C:29.72mg
36.03%
Manganese:0.62mg
31.18%
Vitamin K:27.62µg
26.3%
Vitamin E:2.44mg
16.27%
Folate:63.39µg
15.85%
Magnesium:62.36mg
15.59%
Potassium:527.62mg
15.07%
Fiber:3.62g
14.49%
Copper:0.27mg
13.48%
Vitamin B6:0.24mg
12.06%
Vitamin B1:0.16mg
10.74%
Calcium:92.48mg
9.25%
Phosphorus:84.25mg
8.42%
Iron:1.38mg
7.66%
Vitamin B3:1.49mg
7.46%
Vitamin B5:0.62mg
6.22%
Zinc:0.6mg
4%
Vitamin B2:0.06mg
3.6%
Selenium:1.14µg
1.63%
Source:Epicurious