Winter harvest salad with pumpkin goddess dressing

Picture of squash and greens winter salad

This fabulous, crowd-pleasing salad has all the winter flavors you love plus the nutrients your body craves including plenty of soluble fiber. The decadent creamy dressing is slightly sweet.    

– Chef Gerard Viverito

 

Servings: 8 people

 

Pumpkin Goddess dressing ingredients

1 cup plain Greek-style yogurt
2 tablespoon Champagne vinegar
2 tablespoon olive oil
1 tablespoon maple syrup
½ cup sour cream
1/3 cup canned pumpkin puree
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dried thyme leaves
¼ teaspoon pumpkin pie spice
8 Regular Girl stick packs or scoops

Dressing directions

  1. Place all ingredients in a blender and combine.
  2. Chill until ready to use.

 

Salad ingredients

1 Butternut squash peeled and diced, seeds discarded
1 tablespoon. cooking oil
Maple syrup, cinnamon and salt, as desired for roasting
1 apple, thinly sliced
½ cup toasted pumpkin seeds or nuts of choice
¼ cup dried cranberries
8 ounces salad greens of choice, I prefer arugula

Salad directions

  1. Preheat oven to 400°F. Place oiled and seasoned squash on a parchment-lined baking sheet.
  2. Drizzle with maple syrup, sprinkle with a dash of cinnamon and salt to taste.
  3. Bake squash for approximately 20 minutes (or until tender and caramelized), tossing halfway through.

 

To assemble the salad, place cooled squash in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.

 

Recipe provided by Chef Gerard Viverito

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