Fall Harvest Salad with Creamy Pumpkin Dressing (AIP, Paleo)
 
 
Created by:
Serves: 4-6
Ingredients
  • 1 butternut squash, peeled, seeded, and chopped into ½-inch cubes
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon cinnamon
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1 large apple, cored and chopped
  • 1 large pear, cored and chopped
  • 1 tablespoon lemon juice
  • 4-5 cups mixed salad greens
  • ½ cup shelled pumpkin seeds (omit for AIP)
For the Creamy Pumpkin Dressing:
  • ¼ cup canned pumpkin
  • ¼ cup coconut milk (add extra if you prefer thinner dressing)
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon thyme
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
  2. Toss butternut squash cubes with coconut oil, rosemary, cinnamon, garlic, and salt. Spread on prepared pan and bake for 25-30 minutes, stirring once halfway through. Set aside to cool.
  3. Toast pumpkin seeds in a dry skillet on medium/low heat for 5-6 minutes, stirring constantly, until browned and fragrant. Set aside to cool.
  4. Sprinkle chopped pear and apples with lemon juice, to prevent browning. Set aside.
  5. In a small bowl, whisk together pumpkin salad dressing ingredients. (Makes about ¾ cup.)
  6. Assemble salad in a large bowl with the mixed greens, pear and apple pieces, roasted squash, and toasted pumpkin seeds. Drizzle salad dressing over entire salad or individual portions. (Keep dressing separate if not eating immediately.)
Notes
~This makes a delicious side dish to any Fall meal or top it with roasted chicken, salmon, or your favorite protein to make it a main course salad or healthy lunch!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/fall-harvest-salad-creamy-pumpkin-dressing/