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SKU
recipe_534_5026406
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.
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.
1 tsp. Himalayan Fine Mineral Salt , divided
½ tsp. Black Pepper - Medium Ground , divided
2 Tbsp. Vanilla Turbinado Sugar
1 tsp. Pumpkin Pie Spice Blend
2 tsp. Ginger - Ground
2 tsp. Garlic Powder
¼ cup Organic Extra Virgin Olive Oil
½ tsp. Black Pepper - Medium Ground , divided
2 Tbsp. Vanilla Turbinado Sugar
1 tsp. Pumpkin Pie Spice Blend
2 tsp. Ginger - Ground
2 tsp. Garlic Powder
¼ cup Organic Extra Virgin Olive Oil
½ a butternut squash, peeled, seeded, and cubed
2 Tbsp. coconut oil
½ cup halved pecans
1 Tbsp. butter
1 ½ Tbsp. 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)
2 Tbsp. coconut oil
½ cup halved pecans
1 Tbsp. butter
1 ½ Tbsp. 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)
Prep Time
15 mins.
Total Time
45 mins.
Cook Time
30 mins.
Yield
4-6 servings
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.
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.
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