Ww Fall Harvest Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 1 preheat oven to 425°f 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. roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
• 3 meanwhile, in a large bowl, whisk together vinaigrette ingredients. just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
• 4 divide salad mixture among serving plates; top with pears and walnuts. yields about 1 1/3 heaping cups per serving.