Fall Salad

Fall SaladThis recipe was adapted from Pamela Salzman’s Roasted Delicata Squash and Apple Salad


2 acorn squash, seeds removed and sliced

2 apples, cored and sliced

2 tbsp olive oil

1 tbsp maple syrup

1 tsp salt

1/2 tsp pepper

1/2 cup halved pecans

1/4 cup raw pumpkin seeds

1 tbsp grassfed butter

1 pinch of salt

1 splash of maple syrup

1 10 oz container of mixed greens

1 5 oz container of arugula

Hard cheese such as parmesan, manchego, pecorino or gouda (optional) *Leave off if you are dairy free.


1/2 cup olive oil

2 tbsp apple cider vinegar

1 tsp dijon mustard

2 tsp maple syrup

1/2 tsp salt

1/4 tsp pepper


Preheat oven to 400 degrees.  Line baking sheets with parchment paper.  Toss the sliced apples and acorn squash with olive oil, maple, syrup, salt and pepper.  Place apples and squash in a single layer on the baking sheets.  Roast in the oven for about 25 minutes.  Remove from oven and allow to cool.

While cooling, place all dressing ingredients in a glass container and shake well.  Set aside.

In a sautee pan, melt 1 tablespoon of butter, add pecans and pumpkin seeds.  Stir frequently until pecans and pumpkin seeds become fragrant.  Add maple syrup and salt and remove from heat.  Allow to cool.

To Assemble Salad:

Place mixed greens and arugula on a platter, Drizzle 3-4 tablespoons of the dressing on to the greens.  You don’t want it to be swimming in dressing because it will cause the leaves to wilt.  You want the salad to hold it’s shape.

Place roasted acorn squash and apples on top of the greens, sprinkle with the roasted pecans and pumpkin seeds.  Add the optional cheese to top it off.  Serve immediately.



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