Description

This fall harvest salad utilized delicata squash and is perfect for your next holiday menu

Ingredients

Scale

For the vinagrette:

1/2 teaspoon finely grated blood orange zest
3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped shallots
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup vegetable oil

For the Salad

2 cups baby spinach

2 cups arugula

1 delicata squash, sliced and roasted (see above for instructions)

1/2 cup chickpeas

1/3 cup crumbled goat cheese

1/2 cup dried cranberries

1 apple, sliced thin

1 blood orange, segmented

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Instructions

For the vinagrette:

Place all of the ingredients except the oil in a medium bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tight lid for up to 4 days.

In a large bowl, combine the spinach, arugula, goat cheese, dried cranberries, blood orange and chickpeas, toss until evenly mixed. Place sliced and fanned apple and delicata squash on top of the salad. Top with dressing and serve immediately.