Bowery Arugula Autumn Salad with Caribbean Colors
In a salad rut? This striking color palette is sure to shake you out of it. It’s more than just a pretty face—with squash, beets, radishes, and Bowery Arugula,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boweryfarming.com.
Cooking tools:
- Saute pan
- Baking sheet
- Parchment paper
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
Ingredients
- 2 Bowery Arugula, 4.0 oz
- 2 delicata squash, cut into ½ inch slices
- 3 beets, peeled and thinly sliced
- 2 anchovy fillets
- 2 tablespoons canola oil
- 3 tablespoons shallots, thinly sliced
- 3 watermelon radishes, thinly sliced
- 1 cup candied walnuts
- 1/2 cup apple cider
- 1 cup olive oil
- 1/4 cup honey
- Black pepper, to taste
- 4 teaspoons yellow mustard seed
- 1/4 cup sesame seeds
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