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
1/3 cup pure pumpkin puree (I used the canned version)
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 (or you can use diced roasted sweet potatoes or butternut squash)
1 apple, thinly sliced
½ cup toasted pecans
¼ cup dried cranberries
1 pkg. (5-6 ounces) mixed salad greens (it's delicious the Sweet Kale salad mix we carry, just save the included poppyseed dressing for another time)
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.
2. ROASTED BUTTERNUT SQUASH SALAD
10 oz. mixed greens
2 c. cubed butternut squash
1 c. pecans
2 Tbsp. olive oil
¼ c. brown sugar
½ c. dried cranberries
½ c. crumbled goat cheese
2 green onions, sliced
Maple Mustard Vinaigrette (combine all ingredients and mix well)
¾ c. oil
½ c. whole grain mustard
6 Tbsp. maple syrup
4 tsp. lemon juice
salt & pepper, to taste
In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.
Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.
Remove from oven and cool on pan.
Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
Drizzle with maple mustard vinaigrette.
3. COLORFUL BEET SALAD RECIPE
1 ½ cup cooked quinoa
1 cup frozen organic edamame
⅓ cup slivered almonds
1 medium raw beet, peeled
1 medium-to-large carrot
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
Cook Quinoa according to packages directions. Set it aside to cool.
To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
To toast the almonds: In a small skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
To prepare the beet and carrot: Chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater.
To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
To assemble the salad: In your large serving bowl, combine the toasted almonds, cooked edamame, thinly chopped beet and carrot, roughly chopped spinach/arugula, cubed avocado and cooked quinoa.
Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.
4. CRISPY KALE ROASTED AUTUMN SALAD WITH BRIE GRILLED CHEESE CROUTONS
4 cups butternut squash peeled and seeded (reserve those seeds!) and cut into cubes
2 honeycrisp apples chopped
1/2 cup pecans
2 teaspoons chili powder
3/4 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large bunch kale torn away from stem and roughly chopped
4 tablespoon olive oil divided
2 tablespoon parmesan cheese grated
2 sliced whole grain bread
4 slices brie cheese
1 tablespoon butter
Apple Cider Dressing
2 cups apple cider
1/4 cup honey
1 tablespoon apple cider vinegar
1/4 cup olive oil
1/4 teaspoon cayenne optional
salt + pepper
To make the dressing. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Remove from the heat and stir in the honey, apple cider vinegar, olive oil, cayenne (if using), salt and pepper. Set aside
To prepare the salad: While you work on the dressing preheat the oven to 400 degrees F. and start the kale.
Add the kale to a large bowl. Add 2 tablespoons olive oil, 2 tablespoons parmesan cheese and a pinch of salt and pepper. Toss well and massage the kale with your hands for a good 1 to 2 minutes. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and place in a large bowl, set aside.
While the kale gets crispy start working on the squash. In a small bowl combine the chili powder, cinnamon, cayenne, brown sugar, salt and pepper. Mix to combine.
Peel and chop the squash, but reserve the seeds and add to bowl of water. Using your hands separate the seeds from the squash. Place the seeds in a paper towel and pat dry. Set the seeds aside.
Add the squash to a sheet pan and drizzle on a tablespoon or so of olive oil. Sprinkle with about half the spice mixture and toss well. Bake for 20 minutes, remove from the oven and add the chopped apples and pecans and add a sprinkle more of the seasoning and then toss it all together. Bake for another 15-25 minutes, or until the squash and apples are tender.
Now grab the seeds and place them in a small baking dish. Add 2 teaspoons olive oil and the remaining seasoning. Toss well and bake for about 10 minutes or until lightly golden and toasted, but watch carefully, they will burn quickly. Set aside.
Now add the roasted, butternut squash, apples and pecans to the crispy kale. Toss.
To make the grilled cheese croutons: Heat a medium skillet on medium heat, add a tablespoon butter. Sandwich the the brie between 2 slices of bread. Add the sandwiches to the skillet and cook for 3 to 5 minutes on both sides or until the bread is toasted and the brie is melted. Remove and let sit a couple minutes and then chop into cubes.
Divide the salad among plates and top with the croutons, roasted seeds and a drizzle of the apple cider dressing.