Fall Harvest Salad with Pumpkin Goddess Dressing

​Ingredients

For the Pumpkin Goddess Dressing:

• 1 cup plain Greek-style yogurt
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons olive oil
• 1 Tablespoon maple syrup
• ½ cup sour cream or plain Greek-style yogurt
• 1/3 cup pure pumpkin puree (I used the canned version)
• 1 teaspoon minced garlic (or about ¼ - ½ teaspoon garlic powder)
• ½ teaspoon salt
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon cinnamon

For the Salad:

• 1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting*
• 1 apple, thinly sliced
• ½ cup toasted pecans
• ¼ cup dried cranberries
• 1 pkg. (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: 

1. Place all ingredients in a blender and combine. Chill until ready to use.
2. To roast the acorn squash: preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
3. 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.
4. Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.
5. 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 squash

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