Fall Greens with Roasted Butternut Squash and Spicy Pepitas

 

Our “Month of Motivation” continues! I hope you have enjoyed all the informational posts so far. Today I am sharing my favorite salad “Fall Greens with Roasted Butternut Squash and Spicy Pepitas” If this doesn’t motivate you I don’t know what will! Deep, dark greens, sweet roasted butternut squash, spicy pepitas and shaved asiago with the most delicious balsamic vinaigrette! Not only is this salad beautiful and delicious it’s also very good for you! Greens are loaded with antioxidants, butternut squash is packed with vitamin A, our dressing has belly pleasing apple cider vinegar and of course healthy fats (olive oil) and the spices used on our pepitas have anti-inflammatory properties!

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Working with butternut squash can be a chore unless you have the right tools! You need a sharp knife and a “Y” peeler (like this). These two tools make this job a snap!

How to handle butternut squash

 

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 The Recipe: Fall Greens with Roasted Butternut Squash and Spicy Pepitas

Serves 8

For stress free cooking make dressing and spicy Pepitas ahead of time. Use a “Y” peeler to peel butternut squash.

1 ½ lb butternut squash peeled and cut into ½ inch cubes (I use this knife)
2 T olive oil
1 T real maple syrup
1 head red leaf lettuce
1 head butter lettuce
2 cups baby spinach
Asiago cheese (shaved using a y peeler so the slices are thin and curved)
Roasted spicy pepitas  (see recipe below)
Dried cranberries

Preheat oven to 400 degrees and place rack in upper third of oven. Drizzle prepared butternut squash with oil and real maple syrup and toss with salt and pepper. Place on cookie sheet covered with unbleached parchment paper. Roast for 40-50 minutes or until squash is soft and edges are brown. Allow to cool. Tear lettuces into bite size pieces and place on a platter. Add spinach, cooled squash, spicy pumpkin seeds and toss with dressing. Plate and shave Asiago onto each helping. Serve.

Dressing:

1 med shallot minced
2 T balsamic Vinegar
2 T cider vinegar (where to buy)
2 t Dijon mustard
3 T maple syrup
1/2 cup olive oil
1t sea salt (where to buy)
1/2 t pepper

In a small bowl combine all ingredients and whisk. Dress salad.

Roasted Spicy Pepitas

1 cup raw pepitas (pumpkin seeds)
¼ tsp black pepper, freshly ground
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ancho chile or chili powder (where to buy)
1/2 tsp sea salt (where to buy)
1/2 T fresh squeezed lime juice

Preheat oven to 375 degrees and place rack in upper third of oven.

Place all ingredients together in a bowl, toss and then spread on a cookie sheet. Bake, shaking pan once or twice, until lightly browned, 6-8 minutes.

Fall Greens with Roasted Butternut Squash and Spicy Pepitas from The Organic Kitchen

I have no doubt you will love this salad as much as I do!

DISCLOSURE: I make a small profit (tiny really) from purchases made through affiliate links in this post. It allows me to keep this fabulous site up and running! Let it be noted that  your cost remains the same and I only recommend products or services I have personally used myself and trust! Pinky swear!

2 thoughts on “Fall Greens with Roasted Butternut Squash and Spicy Pepitas

  1. Hello Linda,

    My name is Sue. I am wondering if it is okay to share you posts on facebook. I love telling my friends about your site. I would love to be able to send people over to your site via my blog as well. I understand and appreciate ‘copyrights’ will respect your terms.

    Thank you so much for sharing such a lovely and informative website with the world.

    Kindest regards,

    Suz

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