Fall Harvest Salad with Pumpkin Goddess Dressing

It’s official.  Summer’s over and we’re good to call it fall.  Celebrate the new season with a crisp salad filled with autumn flavor.  Fall Harvest Salad has toasted pecans, roasted acorn squash, juicy first-of-the-season apples, and dried cranberries tumbled over a crunchy salad blend of cabbage, kale, and Brussels sprouts.   The dressing is a goddess-style pumpkin, spiced with cinnamon and just a bit of maple syrup.  While it’s entirely good on its own, you could add some chicken on top and make this a main dish.  You could also toss in some cubed cheddar as it would go nicely with the apples and pecans.  This is a perfect dish to welcome fall, and thinking ahead a bit, would be a great healthy side dish for your Thanksgiving.


Fall Harvest Salad with Pumpkin Goddess Dressing

for the dressing:

  • 1 cup plain Greek-style yogurt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/3 cup pumpkin puree (canned or fresh)
  • 1/4 – 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cinnamon

for the salad:

  • 1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting
  • 1 apple, thinly sliced
  • 1/2 cup toasted pecans
  • 1/4 cup dried cranberries
  • 1 pkg. (5-6 ounces) mixed salad greens (Brussels sprouts, kale, cabbage, and chicory)
  • juice of 1 lemon
  • olive oil
  • sea salt and freshly ground black pepper

Place all dressing ingredients in a blender and combine.  Chill until ready to serve.

Preheat oven to 400º F.  Line a baking sheet with parchment paper and lightly brush with olive oil.  Slice squash lengthwise, remove seeds, and slice horizontally into 1/2 inch thick rounds.  Place squash in a single layer on baking sheet and drizzle lightly with olive oil and maple syrup.  Sprinkle with salt and cinnamon.  Bake for approximately 20 minutes, or until tender and carmelized, turning halfway through.   Let cool, then cut into bite sized pieces.

Place salad greens into large mixing bowl.  Add lemon juice and massage greens until they soften a bit.  Drizzle lightly with olive oil and season with salt and freshly ground black pepper.  Add squash, pecans, cranberries, and apple and toss gently.  Serve with Pumpkin Goddess Dressing.

– adapted from Fall Harvest Salad with Pumpkin Goddess Dressing, The Seasoned Mom

Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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