AUTUMN SALAD WITH ROASTED SQUASH, CRANBERRIES, AND SPICY SUNFLOWER SEEDS

AUTUMN SALAD WITH ROASTED SQUASH, CRANBERRIES, AND SPICY SUNFLOWER SEEDS image

Yield 4

Number Of Ingredients 19

For the Roasted Squash
1 small acorn squash - cut in half, seeds scooped, sliced width-wise to create half moons
2 tbsp coconut oil
1 tbsp maple syrup
Freshly ground black pepper
For the Spicy Sunflower Seeds
1/2 tbsp coconut oil
1 tbsp harissa spice blend
1/4 cup raw sunflower seeds
1 tsp maple syrup
For the Lemon Poppy Seed Dressing
1 tbsp poppy seeds
Juice of 2 lemons
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
For the Salad
4 cups mixed seasonal greens (I used mizuna, arugula, red mustard)
1/4 cup apple juice sweetened dried cranberries
4 oz truffled semi soft cheese crumbled- I prefer Sottocenere, an ash rind cow's milk cheese from Italy flecked with truffles (optional)

Steps:

PHOTO: COURTESY OF CRUNCHY RADISH. Related: Autumn Chili With A Twist Instructions For the Roasted Squash 1. Preheat oven to 375 degrees Fahrenheit. Line two sheet pans with parchment paper. 2. Coat squash with coconut oil, maple syrup, and black pepper in a bowl. 3. Spread squash slices out on sheet pans and roast until golden and caramelized, around 45 minutes. For the Spicy Sunflower Seeds 1. Mix together coconut oil, harissa, and maple syrup in a bowl. Toss seeds in oil and spice mixture to evenly coat. 2. Turn down oven to 350. Using one of the same sheet pans from the squash, spread seeds out evenly. 3. Roast for 10 minutes, tossing with a wooden spoon half way through cooking. (This will likely produce more spiced seeds then you need for the salad. You will not be mad about having leftovers.) For the Lemon Poppy Seed Dressing Whisk all ingredients together. To Assemble Toss salad greens with 3/4 of the lemon poppy seed dressing. Arrange sliced squash over greens. Scatter the cranberries, sunflower seeds, and cheese over greens and squash. Top with the remaining dressing.