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Meals I Can Make: Colorful Fall Harvest Salad

There is nothing more beautiful than Fall produce. We love knocking out this gorgeous Harvest Salad for Saturday night dinner parties!  

There is nothing the JS girls love more than entertaining! We love how gorgeous this Fall salad looks on a beautifully set table. Enjoy (and let us know how much you loved it!) 


Team JS 


1 bag arugula
1/2 bag blend of baby arugula, baby spinach and baby lettuces
1 bunch rainbow chard, sliced into ribbons
1 medium delicata squash
1 large handful green Brussels sprouts
1 large handful purple Brussels sprouts
1 handful figs, sliced in half or quarters
1 handful tiger figs, sliced in half or quarters
2-3 apples, sliced
2-3 pears, sliced
pistachios, shelled
optional: edible flowers


olive oil or your favorite salad dressing
sea salt to taste
black pepper to taste



Wash both the squash and Brussels sprouts well before roasting. You can eat the skin of the delicata squash, so no need to peel before roasting.


For the delicata squash, cut off ends, then cut in half down the center (long way/vertical). Scoop out the seeds. This way will give you half moon shapes. You can also cut into full circles if you prefer, as pictured. For full circles, simply cut off the squash ends and then cut into slices (1/4 - 1/2 inch slices, depending on preference). Then safely and slowly, take a knife and carve out the seeds in each slice. Seeds come out rather easily. For both options, try to cut with an even thickness.


In a large mixing bowl, add squash slices, 1 tbsp olive oil, 1/2 tsp sea salt and 1/8 - 1/4 tsp pepper. Toss well with wooden spoon or hands.


Pre-heat oven to 400 degrees. Place each slice individually on parchment paper, not stacked. Roast for 20 minutes. Then flip each slice over and continue to roast for another 10-20 minutes, depending on the size of your squash slices.


For the Brussels sprouts, slice in half and add to bowl. Add 1/2 tbsp olive oil, a pinch of sea salt and a pinch of pepper and toss well using either wooden spoon or hands. Place on parchment paper, making sure not to overlap. Roast for 20-25 minutes at 400 degrees.


Keep a close eye on both the squash and Brussels sprouts, as oven times may vary.


Let squash and sprouts cool. While cooling, you can wash your greens, apples, pears and figs.


In a large salad bowl, add all salad greens, roasted delicata squash, roasted Brussels sprouts, figs, apples, pears and toss.


Sprinkle pistachios on top. Option to add pretty edible flowers.


Add dressing to each plate upon serving. Enjoy!
Created and photographed by Kara Stout