With the fall season now in full swing and delicious seasonal produce is abound, I think this Autumn Harvest Salad Recipe is a perfect compliment to many meals. The original version of this salad is an actual Weight Watchers Salad Recipe, but I revamped it, adding more flavor and texture, yet still keeping it just 4 points per serving. I never thought about using butternut squash in a salad before, but I must say, I was pleasantly surprised with the outcome. I’m pretty sure this butternut squash salad will be making it to my Thanksgiving table this year. Enjoy!

Autumn Harvest Salad Recipe

– 5 cups arugula leaves
– 1 small red onion, sliced
– 2 1/2 cup butternut squash, diced
– 1 medium pear, cut into thin slices
– 2 tbsp chopped pecans
– 2 tbsp crumbled Gorgonzola cheese
– 1/2 tsp rosemary, fresh, minced
– 1 tsp table Kosher salt

For dressing:
– 2 medium shallots, minced
– 2 tsp apricot preserves
– 2 tbsp balsamic vinegar
– 1 tbsp olive oil
– 1 tsp rosemary, fresh, minced
– 1 tsp salt
– 1/8 tsp black pepper

Preheat oven to 425°F. Spray a baking sheet with non fat cooking spray.
Put squash in a medium sized bowl, and spray with a bit of cooking spray. Toss squash with rosemary and salt; spread in a single layer on prepared baking sheet. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
In a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula, onions and squash to vinaigrette; toss until thoroughly combined.
Equally divide salad among serving plates; evenly distribute cheese, pears and pecans on top of each salad.

Entire recipe makes 4 servings
Serving size is 1 ½ cups
Each serving = 4 Points

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