Fall Harvest Salad with Pumpkin Goddess Dressing
User Reviews
4.5
8 reviews
Excellent
Fall Harvest Salad with Pumpkin Goddess Dressing
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This Fall Harvest Salad with Pumpkin Goddess Dressing celebrates the bounty of the season in a beautiful combination of tastes and textures!
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Ingredients
For the Pumpkin Goddess Dressing:
- 1 cup Greek-style yogurt or sub with sour cream or mayonnaise, plain
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon maple syrup
- ½ cup sour cream or additional plain Greek-style yogurt
- 1/3 cup pumpkin puree I used the canned version, pure
- 1 teaspoon garlic or about ¼ - ½ teaspoon garlic powder, minced
- ½ teaspoon salt
- ¼ teaspoon thyme dried 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 pecans toasted
- ¼ cup dried cranberries
- 1 mixed salad greens 5-6 ounces package, mix may include broccoli slaw, brussels sprouts, cabbage, kale, chicory
Instructions
FOR THE DRESSING:
- Place all ingredients in a blender and combine. Chill until ready to use.
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.
ASSEMBLE THE SALAD:
- 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.
Notes
- *can substitute with diced roasted sweet potatoes or butternut squash
- Recipe Variations:
- Swap out the acorn squash with roasted butternut squash or sweet potatoes;
- Use toasted walnuts or roasted pumpkin seeds instead of the pecans;
- Omit the sliced apple and replace it with sliced pear;
- Use mayonnaise in lieu of the Greek yogurt for a creamier, less tangy dressing.
Nutrition Information
Show Details
Serving
1/8 of the salad and dressing
Calories
167kcal
(8%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
6mg
(2%)
Sodium
172mg
(7%)
Potassium
359mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
2045IU
(41%)
Vitamin C
11.8mg
(13%)
Calcium
79mg
(8%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1/8 of the salad and dressing | |
| Calories | 167kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 172mg | 7% |
| Potassium | 359mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2045IU | 41% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 79mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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