Autumn Farmer's Market Salad

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

Suggestions


Welcome to a delightful culinary experience with our Autumn Farmer's Market Salad! As the leaves begin to turn and the air gets crisper, this vibrant dish encapsulates the essence of the season, bringing together the vibrant flavors and colors that autumn has to offer. Packed with nutrition, this salad is perfect for those seeking a healthy yet indulgent side dish that caters to various dietary needs; it’s entirely vegetarian, vegan, gluten-free, and dairy-free!

At the heart of this recipe is the luscious butternut squash, roasted to perfection, creating a beautiful caramelization that enhances its natural sweetness. The addition of arugula brings a peppery kick that contrasts wonderfully with the rich, nutty flavors of toasted walnuts and the burst of juicy pomegranate seeds. It’s a salad that is not only pleasing to the palate but also a feast for the eyes, with its stunning palette of colors from earthy squash to ruby-red pomegranates.

Whether you're looking for a refreshing starter, an exquisite side dish, or a satisfying snack, this Autumn Farmer's Market Salad will elevate any meal. With a hint of warmth from the roasted squash and a drizzle of tangy pomegranate molasses, each bite promises a delightful balance of textures and flavors. Serve it warm or at room temperature, and let it be the star of your autumn dining table. Enjoy!

Ingredients

  • ounces arugula packed ( 8 cups lightly )
  • 4.5 cups cubes butternut squash peeled seeded (from one 2-pound squash)
  • servings coarse kosher salt 
  • 1.5 teaspoons juice of lemon fresh
  • tablespoons olive oil 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