It’s Fall, my favorite time of year... and the cold weather requires lots of comfort food, so it’s also my favorite time of year to cook! I know it’s basic to talk about how much we love pumpkins in the Fall, but I am not ashamed! I love cozy sweaters, pumpkins, fuzzy blankets, and cold nights cuddled up watching a movie. I especially love all the holidays and fun traditions with family and friends.... Hence this blog post! I am by no means a “food blogger”, nor do I pretend to be... But I make this yummy Fall Salad with Creamy Pumpkin Dressing every year and I always get asked “what’s in it?”. So I figured I would go ahead and share it with all of you!
As with any salad, the exact ingredients you throw in with the greens can be flexible. I’ll list what I typically include and you can tweak according to your taste bud preferences. And if you add something awesome that I need to implement going forward please share by commenting below!
The real star of this salad, of course, is the Pumpkin Dressing! It is a dynamic mix of tangy and sweet, and I love it so much I wish I could eat it by the spoonful (and may or may not have given into that indulgence once or twice!).
The real star of this salad, of course, is the Pumpkin Dressing! It is a dynamic mix of tangy and sweet, and I love it so much I wish I could eat it by the spoonful (and may or may not have given into that indulgence once or twice!).
I typically use Acorn Squash for this salad, but at the time of this post I used Sweet Potatoes instead because it’s what I had on hand and it turned out just as delicious. So if you’re not a huge fan of Squash and/or don’t feel like making an extra trip to the grocery store, the Sweet Potatoes are an amazing substitute. Just peel and chop them up into bite size squares. Throw them in a mixing bowl and coat well with Olive Oil, Maple Syrup, and Cinnamon, with a dash of Oregano, Salt, and Pepper... Then place them evenly on a cookie sheet and throw them in the oven!
As for the dressing, just throw all the ingredients in a blender and purée them together. I like to work on making the dressing as the Squash/Sweet Potatoes bake in the oven. It’s so easy!
Full ingredients list and cooking directions below. I love serving this alongside a Roast or Grilled Chicken. It’s a great side dish at Thanksgiving as well.
Enjoy!!
Full ingredients list and cooking directions below. I love serving this alongside a Roast or Grilled Chicken. It’s a great side dish at Thanksgiving as well.
Enjoy!!
INGREDIENTS & DIRECTIONS
FOR THE SALAD:
-Spring Mix or Half & Half Blend; chopped
-1 Acorn Squash or Sweet Potato; peeled, chopped, and baked per directions below
-Craisins
-Candied Pecans
-Goat Cheese (a must, in my opinion!)
-1 Apple; thinly sliced
-1/4 Red Onion; thinly sliced
ACORN SQUASH/SWEET POTATO:
-1Tbsp Olive Oil
-1Tbsp Maple Syrup
-1tsp Cinnamon
-1/4 tsp salt
-1/8 tsp pepper
-Dash of Oregano
FOR THE PUMPKIN DRESSING:
-1 1/2 cups Sour Cream or Plain Greek Yogurt
-1 Cup Pure Pumpkin Puree (from the can!)
-1 tsp minced Garlic (1 medium clove)
-1/4 tsp Dried Thyme
-2 Tbsp Apple Cider Vinegar
-2 Tbsp Olive Oil
-3 Tbsp Maple Syrup
-1/4 tsp Salt
-1/4 tsp Cinnamon
COOKING INSTRUCTIONS:
-Peel and chop the acorn squash/sweet potato.
-Mix together with oil, syrup, and seasonings in a mixing bowl until well coated.
-Lay flat on foil-lined baking sheet.
-Bake at 400 degrees for about 15 minutes flipping halfway through.
-While the vegetables are baking in the oven, throw all pumpkin dressing ingredients together in a blender and purée in a blender until well combined. Store in the refrigerator until ready to serve.
-Once veggies are cooked, toss together with remaining salad ingredients. Serve with pumpkin dressing, and try to remember to save room in your belly for whatever else you’re serving for dinner!
FOR THE SALAD:
-Spring Mix or Half & Half Blend; chopped
-1 Acorn Squash or Sweet Potato; peeled, chopped, and baked per directions below
-Craisins
-Candied Pecans
-Goat Cheese (a must, in my opinion!)
-1 Apple; thinly sliced
-1/4 Red Onion; thinly sliced
ACORN SQUASH/SWEET POTATO:
-1Tbsp Olive Oil
-1Tbsp Maple Syrup
-1tsp Cinnamon
-1/4 tsp salt
-1/8 tsp pepper
-Dash of Oregano
FOR THE PUMPKIN DRESSING:
-1 1/2 cups Sour Cream or Plain Greek Yogurt
-1 Cup Pure Pumpkin Puree (from the can!)
-1 tsp minced Garlic (1 medium clove)
-1/4 tsp Dried Thyme
-2 Tbsp Apple Cider Vinegar
-2 Tbsp Olive Oil
-3 Tbsp Maple Syrup
-1/4 tsp Salt
-1/4 tsp Cinnamon
COOKING INSTRUCTIONS:
-Peel and chop the acorn squash/sweet potato.
-Mix together with oil, syrup, and seasonings in a mixing bowl until well coated.
-Lay flat on foil-lined baking sheet.
-Bake at 400 degrees for about 15 minutes flipping halfway through.
-While the vegetables are baking in the oven, throw all pumpkin dressing ingredients together in a blender and purée in a blender until well combined. Store in the refrigerator until ready to serve.
-Once veggies are cooked, toss together with remaining salad ingredients. Serve with pumpkin dressing, and try to remember to save room in your belly for whatever else you’re serving for dinner!
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