Happy Thanksgiving weekend! As promised, I wanted to share this healthy, sweet and savory Fall Harvest Salad that I previewed in my indoor picnic yesterday. This recipe was inspired by a side dish I saw in the deli case at Erewhon Market in Los Angeles and I think it’s quite possibly one of my favorite salads ever!

To make the Fall Harvest Salad:

3 Cups baby arugula
1 Small head radicchio lettuce chopped
1 Cup diced and roasted butternut squash
1 Cup cooked quinoa (I used this tri-colored blend)
1/2 Cup pomegranate seeds
1/2 Cup dried cranberries (I used this apple sweetened one)
1/4 Cup toasted and salted pepitas
1 Apple diced
1/2 Persimmon diced

To Make the Apple Cider Vinaigrette:

1/4 Cup fresh squeezed orange juice
1/4 Cup apple cider vinegar
1/4 Cup extra virgin olive oil
2 Tbsps.

Continue reading Fall Harvest Salad at Pretty Little Shoppers.