In a salad rut? This striking color palette is sure to shake you out of it. It’s more than just a pretty face—with squash, beets, radishes, and Bowery Arugula, it’s packed with all the goodness fall has to offer.More about Jessica
- 2 Bowery Arugula, 4.0 oz
- 2 delicata squash, cut into ½ inch slices
- 3 beets, peeled and thinly sliced
- 2 anchovy fillets
- 2 tablespoons canola oil
- 3 tablespoons shallots, thinly sliced
- 3 watermelon radishes, thinly sliced
- 1 cup candied walnuts
- 1/2 cup apple cider
- 1 cup olive oil
- 1/4 cup honey
- Black pepper, to taste
- 4 teaspoons yellow mustard seed
- 1/4 cup sesame seeds
- Preheat the oven to 375F.
- Place the squash and beets on a parchment-lined tray, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 25–35 minutes or until tender.
- While vegetables are roasting, heat canola oil in a saute pan over high heat; add shallots. When shallots begin to bubble, lower the heat and cook until golden brown. Transfer to a paper towel-lined surface to cool.
- To make the dressing, reduce apple cider over high heat until it is thick and jellied. Let it cool and whisk in the oil, honey, pepper, mustard and sesame seeds until combined.
- Combine Bowery Arugula, squash, beets, radish, crispy shallots, candied walnuts and dressing in a large bowl. Divide evenly onto plates.