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Tuesday, September 27, 2016

Fall Harvest Salad with Pumpkin Goddess Dressing

The calendar says fall but someone forgot to tell the temperatures.  It has been in the 90's still.  I know a lot of you are longing for some fall temps and fall foods and fall decorations.  Well I can help you with the fall foods.  This salad and dressing is a little touch of fall in each mouthful.  I hope you would be afraid to go out on that limb and try something a little different.  I think you will enjoy it.

This salad is so pretty.  It also has so many flavors layered within as well.
 A couple of things make this salad easy to put together.  Prepackaged salad greens is one of those things.
 The first thing you will need to do is peel and chop the butternut squash.  The recipe originally calls for acorn squash.  I have not had a lot of luck cutting into an acorn squash.  But on down in the recipe it says you can use butternut squash or even a small pumpkin in place of acorn squash.  Use what you like or in my case can cut.  We are going to roast that squash so it will have time to cool before adding to the salad.
 I find that it is easier to toss when in a zip lock bag.  Drizzle with olive oil.
 Drizzle with maple syrup
 Smoosh it around until well coated.
 Then spread out on a foil lined cookie sheet.  You don't have to use foil but I find it really makes clean up so much easier.
 Now sprinkle with cinnamon.
 Place in a preheated 400 oven and bake for 20 minutes.
 Now for the salad.  I added one bag of mixed greens.
 And another bag of mixed greens including broccoli slaw, shaved brussels sprouts and kale.  Those flavors scream fall.  They also give a nice contrast to the other greens.
 Add about 1/4 cup dried cranberries.  I didn't measure, just sprinkled some around.
 I thinly sliced an apple, coated it with lemon juice so it wouldn't turn dark, and added it to the salad. You could also add a pear if you like.
 Toast about 1/2 cup of pecans.  Let the pecans and butternut squash cool before adding to the salad.
 Now for the dressing.  I think there are other uses for this dressing, like using it as a dip for apples or even veggies for a different flavor.
 Start with 1 cup greek yogurt.  I used plain.
 2 Tablespoons apple cider vinegar
 1 Tablespoon maple syrup.  I don't use my breakfast syrup I have a small bottle of pure maple syrup.
 2 Tablespoons olive oil
 1/2 cup sour cream or you can add another 1/2 cup of greek yogurt
 1/3 cup pumpkin puree
 1/4 teaspoon cinnamon.  I used a heaping 1/4 teaspoon
 1/2 teaspoon salt.  The recipe also calls for 1 teaspoon garlic and 1/4 teaspoon thyme.  I am not a fan of thyme so I left it out and didn't add the garlic either, but feel free to add if you like.
 I used my hand blender to mix well.
 It is such a pretty color.  Smells good too.
 Add the butternut squash and pecans and toss well.  Your salad is ready.  I would not put the dressing on it ahead of time either.
Doesn't that look so good? Dig in.

Fall Harvest Salad Recipe

1 butternut squash, or acorn squash, or pie pumpkin
1 thinly sliced apple
1/2 cup toasted pecans
1/4 cup dried cranberries
1 pkg salad greens, or broccoli slaw, or brussels sprouts, or kale

Roast the squash you use with a drizzle of olive oil, maple syrup and cinnamon.  Preheat oven 400.  Bake for 20 minutes.

Pumpkin Goddess Dressing Recipe

1 cup greek yogurt
2 Tablespoons apple cider vinegar
2 Tablespoons olive oil
1 Tablespoons maple syrup
1/2 cup sour cream
1/3 cup pumpkin puree
1 teaspoon garlic
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon cinnamon

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