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    Harvest Salad with Roasted Squash and Garden Citrus Vinaigrette

    Download or Print Recipe



    • 1 large Delicata Squash (sweet potato squash)
    • ½ cup craisins
    • 3 oz Crumbled Feta
    • ¾ cup Prima Oliva Herbs de Provence olive oil, plus some for seasoning the squash
    • ¾ cup Prima Oliva Tangerine balsamic vinegar
    • 1 tablespoon Dijon Mustard
    • Salt and plenty of black pepper
    • 4-6 cups Arugula, or other greens of your choosing
    • ¼ cup candied or roasted walnuts (optional)


    Preheat your oven to 425°

    Thoroughly wash squash, cut it in half and scoop out the guts with a spoon. Cut into thin slices and neatly arrange on a parchment-lined baking sheet, drizzle with olive oil and salt. Roast until browned and tender, about 15 minutes.

    Fill a bowl or platter with arugula, top with roasted squash, craisins, walnuts and feta. Season with freshly cracked black pepper and toss with vinaigrette before serving.



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