1. FALL HARVEST SALAD WITH PUMPKIN GODDESS DRESSING
For the Pumpkin Goddess Dressing:
1 cup plain Greek-style yogurt
2 Tablespoons apple cider vinegar
2 Tablespoons olive oil
1 Tablespoon maple syrup
½ cup sour cream or plain Greek-style yogurt
⅓ cup pure pumpkin puree
1 teaspoon minced garlic (or about ¼ - ½ teaspoon garlic powder)
½ teaspoon salt
¼ teaspoon dried thyme leaves
¼ teaspoon cinnamon
For the Salad:
1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting*
1 apple, thinly sliced
½ cup toasted pecans
¼ cup dried cranberries
1 pkg. (5-6 ounces) mixed salad greens
For the dressing: Place all ingredients in a blender and combine. Chill until ready to use.
To roast the acorn squash: preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet.
Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.
Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.
*can substitute with diced roasted sweet potatoes or butternut squash
2. FALL HARVEST SALAD WITH APPLE CIDER VINAIGRETTE
1/2 cup uncooked wild rice
2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
1 tablespoon olive oil
5 cups kale, center rib removed, and sliced thin
1 medium apple, cut into 1/2 inch cubes
3/4 cup dried cherries
1/2 cup toasted pepitas (or pecans)
Apple Cider Dressing:
2 tablespoons apple cider (or apple juice)
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread onto even layer.
Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.
Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.
In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed.
If serving immediately, toss with the dressing and serve.
If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.
3. APPLE AND BACON SALAD WITH MAPLE BALSAMIC VINAIGRETTE DRESSING
1 package (5-ounces) Baby Romaine Lettuce
2 cups fresh baby spinach
8 bacon slices, cooked to a desired crispness and crumbled
3 to 4 medium-sized red apples, chopped
1 cup chopped walnuts
1 cup crumbled French feta cheese
1/4 cup extra-virgin olive oil
2 teaspoons golden balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon pure maple syrup
salt and fresh ground pepper, to taste
Combine all the salad ingredients in a large salad bowl; gently toss to combine. Serve.
Dressing: Combine all ingredients in a mixing bowl; whisk until well combined and thoroughly incorporated. Taste for seasonings and adjust accordingly.
Place in a jar with a lid and refrigerate for up to two weeks.
4. BUTTERNUT SQUASH AND BACON SALAD WITH MAPLE ROSEMARY VINAIGRETTE
12 oz. peeled and cubed butternut squash (approx 3/4 inch)
1 Tbsp olive oil
1/2 tsp dried thyme
Salt and freshly ground black pepper
6 slices bacon, cooked and crumbled (6 oz)
1/2 cup chopped walnuts, toasted
1/2 cup thinly sliced red onion (rinse under water to remove harsh bite. About 1/3 of a medium)
3 oz feta or goat cheese, crumbled
5 oz baby kale and spinach blend or arugula and spinach blend
1/3 cup dried cranberries
3 Tbsp real maple syrup
2 1/2 Tbsp apple cider vinegar
2 tsp dijon mustard
1 clove garlic, minced
2 1/2 tsp minced fresh rosemary or 3/4 tsp dried, crushed
Salt and freshly ground black pepper
1/3 cup olive oil
For the vinaigrette:
In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. Remove from heat and stir in olive oil and season with salt and pepper (about a scant 1/4 tsp of each).
For the salad:
Spray a rimmed baking sheet lightly with non-stick cooking spray. Place squash in a mound on baking sheet. Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat. Spread into an even layer and roast in preheated oven 15 - 20 minutes, tossing once after 10 minutes, until tender.
To a salad bowl add lettuce blend, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad. Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.