Green Food: Autumn Harvest Salad

Today’s challenge is close to my heart: Food. I love food as do most of you.

You all know how passionate I am about food and what we are feeding the children of the future. I am really excited to have read today’s Project Green Challenge “greener” challenge which talks about starting a food revolution, similar to Jamie Oliver’s, in participant’s schools. I am a firm believer in developing our children’s palate’s early so that as they grow, they continue to make healthy choices on their own.

Today I am featuring a seasonal, organic salad made from products that I purchased at the farmer’s market and Whole Foods. Both are trusted sources for quality, selection and inspiration. I also will introduce you to two of my favorite local experts who have influenced my life for the better. They are advocates for better food, healthy lifestyles and share many of my beliefs so naturally, I look to them for advice. Stay tuned for interviews with each of them later today.

Not Buying All Organic? Use this tool to help you!
You can also find a list of the Dirty Dozen
Use this list of seasonal fruits and vegetables to guide you.


What You Need
1 yellow Squash or pumpkin
1 zucchini
1 red onion
Olive oil
Kosher salt
Fresh black pepper
Pomegranate seeds
Fresh Arugula
1t. honey
1t. Red wine vinegar
1 T. Good olive oil or walnut oil
1t. Dijon mustard
Salt / pepper to taste

What To Do
Preheat the oven to 350 degrees. Wash and prepare vegetables by removing the skin of the squash and dicing into equal sized cubes. Cut the red onion into quarters and remove skins. Dice the zucchini and toss in a bowl along with the squash and the onion. Toss in olive oil, sprinkle with kosher salt and freshly cracked pepper then spread out evenly on a baking sheet and roast for 40 minutes in the oven. Flip veggies with a spatula at the 20 min. mark.

Meanwhile, make your dressing by combining the above listed ingredients and whisk well. Leave at room temp until ready to serve.

When the vegetables are done roasting, allow to cool. Toast your walnuts in the oven for approximately 3-5 minutes. Keep an eye on them so they don’t burn. Remove and chop. Take 1/2 of the onion and combine with the dressing in a food processor. Dice the remaining onion and set aside.

In a large bowl, combine the arugula and the dressing. Toss well. Sprinkle in the roasted vegetables and gently toss two times. Sprinkle with tasted walnuts and serve! Enjoy!

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