Ww Fall Harvest Salad Recipe

Name: Ww Fall Harvest Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spray(s) cooking spray; 3 cups uncooked butternut squash, cut into small cubes; ½ teaspoon olive oil; ½ teaspoon rosemary, fresh, minced; ½ teaspoon table salt (to taste); 2 shallots, minced; 2 teaspoons apricot preserves; 2 ½ teaspoons rice wine vinegar; 2 tablespoons olive oil; 1 teaspoon rosemary, fresh, minced; ¼ teaspoon table salt (to taste); 4 cups arugula, baby leaves, packed; 1 pear, diced; 2 tablespoons chopped walnuts, toasted

Servings: persons

1 spray(s) cooking spray
3 cups uncooked butternut squash, cut into small cubes
½ teaspoon olive oil
½ teaspoon rosemary, fresh, minced
½ teaspoon table salt (to taste)
2 shallots, minced
2 teaspoons apricot preserves
2 ½ teaspoons rice wine vinegar
2 tablespoons olive oil
1 teaspoon rosemary, fresh, minced
¼ teaspoon table salt (to taste)
4 cups arugula, baby leaves, packed
1 pear, diced
2 tablespoons chopped walnuts, toasted

1
Preheat oven to 425F Coat a small baking sheet with cooking spray or line it with parchment paper.
2
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.
3
Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
4
Meanwhile, in a large bowl, whisk together vinaigrette ingredients.
5
Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
6
Divide salad mixture among serving plates; top with pears and walnuts.
7
Yields about 1 1/3 heaping cups per serving.

1345

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 spray(s) cooking spray, 3 cups uncooked butternut squash, cut into small cubes, ½ teaspoon olive oil, ½ teaspoon rosemary, fresh, minced, and more.

Yes, Ww Fall Harvest Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ww Fall Harvest Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions