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!).
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.
FOR THE SALAD:
-Spring Mix or Half & Half Blend; chopped
-1 Acorn Squash or Sweet Potato; peeled, chopped, and baked per directions below
-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
-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
-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!