HARVEST SALAD with PUMPKIN GODDESS DRESSING

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KTLA Thanksgiving 2017
HARVEST SALAD with PUMPKIN GODDESS DRESSING

Ingredients

  • 1 butternut squash, peeled, cleaned and diced or Melissa‚Äôs Peeled & Steamed Butternut Squash
  • Olive oil
  • Maple syrup
  • 1 apple, thinly sliced
  • 1/2 cup toasted pecans
  • 1/4 cup dried cranberries
  • 4 cups mixed salad greens OR broccoli slaw, Brussels sprout leaves or kale or a mixture thereof
  • Salt & freshly ground pepper

Directions

  1. Place squash cubes on a baking sheet and drizzle with olive oil and maple syrup, then season liberally with salt and pepper.
  2. Roast squash cubes at 400 degrees for 20 to 30 minutes. Let cool. Place salad greens in a large serving bowl and scatter the roasted squash, apple slices, pecans and dried cranberries atop the greens.
  3. When ready to serve, dress with the Pumpkin Goddess Dressing and toss well.
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