Orchard Salad begins with arugula and radicchio but reaches perfection when topped with Pink Lady apples, roasted acorn squash, pepitas, feta, and vinaigrette.
Orchard Salad
Makes 4 servings
Ingredients
- ⅓ cup firmly packed dark brown sugar
- ¼ cup unsalted butter, melted
- 1 medium acorn squash, halved and sliced into ½ inch pieces
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper ¼ cup olive oil
- 1 (5-ounce) bag fresh arugula
- 2 cups shredded radicchio (approximately ½ head radicchio)
- ⅔ cup thinly sliced Pink Lady apples (approximately 1 apple)
- ¼ cup toasted salted pumpkin seeds
- ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 350°. Line a baking sheet with foil.
- In a medium bowl, stir together brown sugar and butter.
- Spread acorn squash onto prepared pan. Bake until just tender, 25 to 30 minutes. Baste with sugar mixture and return to oven. Bake until squash is caramelized and very tender, 15 minutes more. Let cool completely on pan.
- In a small bowl, combine vinegar, salt, and pepper. Slowly stream in olive oil, whisking until combined.
- In a large bowl, toss arugula and radicchio. Top with apples, candied acorn squash, and dressing. Sprinkle with toasted pumpkin seeds and feta.
