Autumn Harvest Salad with Pumpkin Maple VinaigretteFULLforLife
Our Favorite FALL Inspired Salad + A Versatile Pumpkin Maple Dressing
FALL is in full swing!
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 crock-pot has finally ventured out from the back of the cupboard. Since it’s that time of year, I wanted to share my 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!
Move over store-bought, HIGH FAT and highly processed salad dressings… this combo is here to stay!
if you’re looking for the perfect DESSERT to pair with this delectable salad try:
Autumn Harvest Salad with Pumpkin Maple Vinaigrette
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.
Pre-heat 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.
Pumpkin Maple Dressing:
Mix all ingredients together.
Toss each serving of arugula in 2 tablespoons of pumpkin maple dressing. Arrange dressed arugula on a plate.
Top with butternut squash, cooked lentils, feta and salmon. (For an easy salmon recipe, check out FfL's no cleanup "Lemon Dill Salmon."
*Use pumpkin maple dressing immediately or refrigerate dressing in an airtight jar or container.