Fall Harvest Salad
Servings: 4
Calories: 440kcal
Ingredients
- 2 cups escarole
- 2 cups arugula
- 1 cup butternut squash cut into small cubes and roasted
- 1/3 cup toasted hazelnuts
- 1/2 cup pomegranate seeds
- 100 grams or a couple slices prosciutto the good stuff
- 1 honey crisp apple cored and sliced thin
- 160 grams smoked gorgonzola crumbled
- Dressing
- 2 tbsp Feel Good Syrup
- 2 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar
- sea salt & cracked black pepper to taste
Instructions
- Tear up your escarole and add to bowl or platter with arugula. Scatter on squash, hazelnuts, pomegranate seeds, prosciutto, apple and gorgonzola.
- Whisk together feel good elderberry syrup, extra virgin olive oil, white balsamic vinegar, salt and pepper until thick and creamy.
- Pour dressing over salad and serve.
Notes
To roast squash, toss with olive oil, salt and pepper and roast on parchment lined baking sheet in 375 F degrees oven for 20-25 minutes or until tender and lightly browned. To roast prosciutto, put slices on parchment paper lined baking sheet and bake for about 10 minutes in 350 F degrees heated oven. Remove, let cool and break up.
Nutrition
Calories: 440kcal | Carbohydrates: 19g | Protein: 14g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 736mg | Potassium: 564mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4830IU | Vitamin C: 15.3mg | Calcium: 271mg | Iron: 1.5mg