Happy Saturday,
I LOVE a salad, and usually cannot get enough of them but come cooler weather and I am not really craving one and will gravitate more toward a soup. I have to get creative when I need to get my greens in and this salad is essentially the a perfect Fall Salad. It's easy, can be prepped ahead, and just taste like Fall.
Ingredients
Squash Mixture
1/4 cup extra virgin olive oil
generous pinch of salt and freshly coarse ground pepper,
2 tbsp of maple syrup
1 or more tsp of paprika (depends on heat level you want)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp Italian seasoning
Dressing
Equal parts lemon juice, maple syrup, olive oil
1 tbsp of your favorite mustard (I love a spicy one)
Splash (about a tbsp of vinegar)
Salad
A big container of organic baby spinach, and of baby arugula.
1/4 cup raw pumpkin seeds, and would work even better with roasted pumpkin seeds or something similar for the crunch.
Goat Cheese, I love the Vermont Herb Goat Cheese
Recipe
Microwave the squash for 2 minutes, my trick for making easier to cut in half.
Preheat the oven at 400
Cut straight through in half and pull it apart.
Using a spoon clean out the inside, you can put aside the seeds for roasting!
In a small bowl mix all squash seasoning mixture well.
Put about half the mixture on both halves of squash.
Roast for 25 minutes facing up.
Peel and cut the squash into slices, add seasoning mixture to the sliced squash.
Put back in the oven at a high broil for 5 minutes on each side.
While the squash finishes cooking, toss your greens, seeds and dressing in an extra large bowl.
And then just add the squash and crumbled herb goat cheese.
I find that arugula and spinach can really take the wilting and not lose their flavor profile but a kale would be delicious too. And I made it a few hours before bringing it over to the dinner party and it held up well and was delish.
I could easily add this to our Thanksgiving menu!
xoxo
Natalie
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