Summer may be over but that doesn’t mean that it’s the end of your salad days.
Fall has its own share of gorgeous produce—lovely bittersweet lettuces, squashes in fabulous fall colors, and dozens of varieties of fantastic NY State apples just waiting to be turned into pies, tarts, or sliced into salads like this one.
This beautiful seasonal salad combines all the best parts of the season—roasted spaghetti squash, toasted pumpkin seeds, crisp escarole, peppery arugula, and juicy local apples.
Prepare this for a quick lunch or dinner that requires almost no cooking at all. The only work you’ll have to do is slice the squash in half and give it a quick turn in the oven. If you’re pressed for time you can even roast a large batch of squash ahead of time and make this salad whenever you have a craving for it during the week.