Texas Harvest Salad

Whoa, Texas. Your fall colors have us bedazzled. One of the greatest joys of eating locally is the riot of colors and flavors that come our way as the seasons change. As the fruity primary yellows and reds of summer give way to the warmer oranges and brighter greens of fall, we celebrate with a harvest salad that could only happen here. The peppery crunch of arugula and watermelon radish against the sweetness of apples and butternut squash is all about our time and place. As the cold front blows in, enjoy this with a long-simmered roast or a hearty vegetable stew and revel in the beauty our farmers bring forth.

Servings:2
Total Time: 10 minutes

• 1 c. cubed butternut squash, roasted with olive oil, salt & pepper
• 1 small apple, cubed
• 1 medium watermelon radish, sliced as thinly as possible
• 2 handfuls arugula, washed and spun dry
• 1/4 c. apple cider vinegar
• 1 tsp. whole grain mustard
• 1/2 c. olive oil
• 1/4 c. pumpkin seeds, lightly toasted
• a pinch of flaky sea salt, such as Maldon