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!
The Recipe: Fall Greens with Roasted Butternut Squash and Spicy Pepitas
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)
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.
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.
I have no doubt you will love this salad as much as I do!
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