Our Favorite FALL Inspired Salad + A Versatile Pumpkin Maple Dressing
The leaves are changing, the crisp autumn air makes being outdoors simply sweet and it’s sweater season! YES!!! We’ve been eating pumpkin, apples and squash galore and the slow cooker has finally ventured out from the back of the cupboard.
Because it’s that time of year, we wanted to share our absolute FAVORITE fall-inspired salad PLUS a salad dressing that is simple to make and pairs perfectly with it! It’s not only HEALTHY but uses FfL-friendly (real food) ingredients.
The lentils and squash add a unique texture; the homemade pumpkin maple dressing adds a zest that enhances but doesn’t dominate the balance of flavors. This (un)classic salad can be enjoyed as a side or as a refreshing meal. You can top it with our Foil Pack Lemon Dill Salmon for an added punch of protein.
Move over store-bought, HIGH FAT and highly processed salad dressings… this combo is here to stay!
While this meal is super simple to toss together, you can absolutely chop your squash and whisk your dressing in advance. If you’ll be serving this salad on an extremely hectic night, you can take it one step further by cooking your squash and lentils ahead.
We know we’re always talking about food prep, but it truly is the holy grail to healthy eating. It reduces stress and simplifies our lives – and it will yours too!
If you’re looking for the perfect DESSERT to pair with this delectable salad try:Print
This (un)classic salad can be enjoyed as a side or as a refreshing meal. The lentils and squash add a unique texture; the homemade pumpkin maple dressing adds a zest that enhances but doesn’t dominate the balance of flavors. Adding salmon to this tasty dish makes it an even more satisfying meal.
- Preheat oven to 400 degrees. Toss squash, salt, pepper and EVOO in a bowl. Spread squash in a single layer on a non-stick or parchment paper lined baking sheet. Bake for 28 to 30 minutes, tossing once halfway through.
- While squash bakes, place lentils in a medium saucepan. Cover with water 2-3 inches above lentils; bring to a boil. Reduce heat and simmer lentils 15-18 minutes, until tender. Rinse, drain and add remaining lentil ingredients. Toss and set aside.
- Mix all ingredients together.
- Toss each serving of arugula (2 cups) in 2 tablespoons of pumpkin maple dressing. Arrange dressed arugula on a plate. Top with butternut squash, cooked lentils, feta and salmon.
Use pumpkin maple dressing immediately or refrigerate dressing in an airtight jar or container.
Dairy-free: To make this dairy-free, eliminate the feta cheese.
We recommend organic ingredients when feasible.
- Serving Size: 4