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Fall Harvest Salad with Elderberry Syrup Dressing
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5 from 6 votes

Fall Harvest Salad

Servings: 4
Calories: 440kcal
Author: Wanda Baker


  • 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


  • 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.


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.


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