Autumn salad with candied walnuts, pomegranates, and roasted squash
This salad is perfect for any fall/winter event where you need to bring a simple, yet delicious side.
Ingredients
- Roasted butternut squash recipe (see notes for link)
- Candied walnuts recipe (see notes for link)
- 5 oz mix of spinach and arugula
- 1 cup pomegranate seeds from 1 pomegranate
Maple Balsamic Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tablespoon maple syrup
- 1/4 teaspoon salt
Instructions
- Make roasted butternut squash and candied walnuts.
- Add ingredients of maple balsamic vinaigrette (1/4c olive oil, 1/4c balsamic, 1Tblsp maple syrup, 1/4tsp salt) to a jar. Shake until mixed well.
- Add greens (5oz), roasted butternut squash, candied walnuts, and pomegranate seeds (1c) to a large bowl. Toss to combine.
- Pour balsamic vinaigrette on top of salad. Toss to combine.
Notes
Be sure to use our roasted butternut squash and candied walnuts recipes for this salad.
Make squash and walnuts 1-2 days in advance to make this salad come together quicker!