Recipe

Fall Harvest Salad

Fall Harvest Salad
Fall Harvest Salad

Crisp greens, warm roasted butternut squash, crunchy pomegranate seeds, creamy avocado slices, zesty ginger dressing, sweet toasted pecans, and Pumpkin Pie Spice Blend are combined in one salad for fall perfection.

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Ingredients

From The Spice & Tea Exchange®
1 tsp Himalayan Fine Mineral Salt, divided
½ tsp Black Pepper - Medium Ground, divided
2 TBS Vanilla Turbinado Sugar
1 tsp Pumpkin Pie Spice Blend
2 tsp Ginger - Ground
2 tsp Garlic Powder
¼ cup Organic Extra Virgin Olive Oil

From the Grocer
½ a butternut squash, peeled, seeded, and cubed
2 TBS coconut oil
½ cup halved pecans
1 TBS butter
1½ TBS maple syrup
¼ cup apple cider
¼ cup apple cider vinegar
6 cups baby spinach or baby kale, washed
1 avocado, sliced
Seeds of 1 pomegranate (about 2/3 cup)

Preparation

PREHEAT oven to 400°F.
TOSS butternut squash in coconut oil, ½ tsp Himalayan Fine Mineral Salt, and ¼ tsp Black Pepper. Roast for 25 mins or until tender.
TOAST pecans in a skillet over low heat until fragrant. Remove from skillet. Add butter, Vanilla Turbinado Sugar, and Pumpkin Pie Spice Blend to skillet. Stir to combine. Add nuts back in and cook until fully coated. Allow to cool spread out on foil so they don’t stick together.
MAKE dressing. Combine Ginger, Garlic Powder, ½ tsp Himalayan Fine Mineral Salt, ¼ tsp Black Pepper, maple syrup, apple cider, vinegar, and Organic Extra Virgin Olive Oil. Whisk until emulsified.
ADD greens to a large bowl. Add avocado, pomegranate seeds, roasted squash, and caramelized pecans on top.

Yield: 4-6 servings
Total Time: 45 mins
Prep: 15 mins
Cook: 30 mins