Fall harvest salad | Recipes | WW USA

Ingredients

• 4 spray(s) Cooking spray
• 3 cup(s), cubed Uncooked butternut squash, cut into small cubes
• 0.5 tsp Olive oil
• 0.5 tsp Rosemary, fresh, minced
• 0.5 tsp Table salt, or to taste
• 2 medium Shallot, minced
• 2 Tbsp Olive oil
• 2.5 tsp Rice wine vinegar
• 2 tsp Apricot preserves
• 1 tsp Rosemary, fresh, minced
• 0.25 tsp Table salt, or to taste
• 4 cup(s) Arugula, baby leaves, packed
• 1 medium Pear, diced
• 2 Tbsp Chopped walnuts (unsalted, raw or dry roasted, no sugar added), toasted