Harvest Salad with Creamy Pumpkin Vinaigrette Recipe
Harvest Salad with Creamy Pumpkin Vinaigrette
Submitted By: Kelly M.
Adapted From: The Seasoned Mom
Ingredients:
Salad Dressing:
1 Cup Plain Yogurt - can substitute mayonnaise if desired
½ Cup Sour Cream
1 clove Fresh Garlic - minced
5 Tbs Pure Pumpkin Purée
2 Tbs Cider Vinegar
2 Tbs Olive Oil
2 Tbs Pure Maple Syrup - can substitute honey if desired
½ tsp Kosher Salt + to taste
½ tsp Fresh Thyme Leaves - rough chopped - can substitute ¼ tsp dried thyme leaves
⅛ tsp Fresh Ground Black Pepper + to taste
Salad:
6 Cups (apx 5-6 oz) Mixed Salad Greens of choice
2 ½ Cups Roasted Winter Squash* - see below for how to prepare
¼ Cup Candied Pecans - can substitute roasted pecans if desired
¼ Cup Dried Cranberries
1 Dessert Apple* - cored and sliced thin
Preparation:
- Place all of the dressing ingredients in a blender and pulse until well combined - Adjust seasoning with additional salt and pepper if necessary - Chill in refrigerator until ready to serve
- Assemble the salad and add dressing to taste - Gently toss and serve
* Can use Acorn Squash, Butternut Squash, or Sugar (AKA Pie) Pumpkin - peeled, seeded,
and cut into 1 inch 'cubes'
To Prepare:
Preheat oven to 400ºF - Place 'cubed' squash in a medium mixing bowl and
toss with 1 Tbs Olive Oil, 1 Tbs Pure Maple Syrup, ¼ tsp Kosher Salt, and ⅛ tsp Fresh
Ground Black Pepper until well coated - Place on a baking sheet in a single layer and
bake in the top third of the oven until tender and caramelized (apx 20-30 minutes
depending on squash used) - allow to cool to room temperature before adding to
salad
** Dessert (AKA Table) apples are apples grown to be eaten raw which include: Braeburn, Fuji,
Gala, Golden Delicious, Granny Smith, Honey Crisp, McIntosh, and Red Delicious - use your
favorite
