Fall Spiced Apple, Squash Salad

| 11 Comments

Hello there!

Isn’t it crazy that it is already September! Fall is coming early to London…. some days already have a crisp chill to them! I have to say… I do like fall, though! Fall and spring are such magical times of the year!

The swan ducklings are growing up (they are all the brown swans)! They were tiny a couple of months ago!

The leaves are already starting to change colors!

Squash, apples and spices are perfect fall foods. At the Getaway, one of my favorite dishes was this butternut squash, apple, pumpkin seed salad. It was amazing! It almost tasted like bread pudding something you could have for breakfast! So I recreated it and we all agreed it was just as good or maybe better! This might just be my favorite salad… ever! 😉 That is saying a lot…

Adapted from Dr Fuhrman’s Warm Spiced Butternut Squash Salad with Apples and Pumpkin Seeds

Dressing:

2 roasted garlic cloves (or 1/2 raw garlic clove)

2 T almond butter

juice and zest of 1-2 oranges

½ t cinnamon

pinch of nutmeg, cloves and allspice

1 T mustard

2 T apple cider vinegar

½ t maple extract (optional)

 

Salad:

2 cups diced butternut squash

2 cups diced apple

1 c diced red onion

pinch of nutmeg, cloves and allspice

1/2 c orange juice

6 leaves of sage

½ t fresh thyme

¼ c parsley

¼ c lightly toasted pumpkin seeds

¼ cup pomegranate seeds

4 cups fresh baby spinach

 

First peel and cube the butternut into very small cubes, add the chopped red onion, thyme, sage, pinch of nutmeg, cloves, allspice and 1/2 c orange juice and roast in the oven at 375 F with foil or parchment paper resting on top (not wrapped). After about thirty minutes add the cubed apple and stir. When the butternut squash is easily pierced with a fork, remove from the oven. If at any time the vegetables become dry, add more orange juice. If there is any liquid in the bottom of the dish when they are done, you can drain that and use it as part of your liquid for your dressing. Blend all dressing ingredients in a blender and poor over your roasted vegetables, add the pumpkin seeds and parsley. Lay the mixture onto a bed of baby spinach and garnish with pomegranate seeds! Enjoy!

Recipe Submitted to: Healthy Vegan Fridays, Wellness Weekend

——————–

I am taking a photography course…. so I am finally learning how to use my camera! 😉 I feel like I have been playing around in the dark for a looong time…

We went to China Town and took some pictures:

11 Comments

  1. The salad sounds perfect for Thanksgiving too. I’m pinning it for future ..

  2. Love this salad – the dressing and other ingredients sound amazing!
    When we do have lunch 😉 You’re bringing this salad ;D
    xo Ella.

    ps. so excited for your photography class – it will be the most fun 😉 xo

  3. This salad sounds delicious. I can’t believe it’s September already! I just want the heat to go away now and for the fall weather to come.

  4. Looks so delicious!!!! I’m so trying that when we get some apples! Even without is probably delicious?? Ooo China town, nice!

    • Yes, it should still be good without the apples. I am trying to think what you could add in it’s place… mmmm

  5. I miss fall!

  6. I’m making this tonight!

  7. Pingback: Bean, Corn Cakes… | Sweet & Healthy Living

Leave a Reply

Required fields are marked *.