1acorn squashplus olive oil, maple syrup, cinnamon, and salt for roasting*
1apple, thinly sliced
½cuptoasted pecans
¼cupdried cranberries
1pkg. 5-6 ounces mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)
Instructions
FOR THE DRESSING:
Place all ingredients in a blender and combine. Chill until ready to use.
ROAST THE ACORN SQUASH:
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.
ASSEMBLE THE SALAD:
Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.
Notes
*can substitute with diced roasted sweet potatoes or butternut squashRecipe Variations:
Swap out the acorn squash with roasted butternut squash or sweet potatoes;
Use toasted walnuts or roasted pumpkin seeds instead of the pecans;
Omit the sliced apple and replace it with sliced pear;
Use mayonnaise in lieu of the Greek yogurt for a creamier, less tangy dressing.