AuthorHeather BlakeCategoryDairy free, Gluten-free, Salad, Vegan, Vegetarian, VeggiesDifficultyBeginnerA salad so good, it tastes like dessert! Sweet squash, tangy dressing, and nutty pumpkin seeds make a nutrient-packed meal!
Preheat oven to 400 degrees F.
Chop the squash into 1" cubes and place in a large bowl. Drizzle with olive oil, maple syrup, salt, and cinnamon.
Spread on a large baking sheet covered with parchment paper, ensuring that no pieces are touching.
Bake for 15 minutes, flip, and bake for an additional 10-15 minutes, until tender and slightly crispy and browned on the edges.
Set aside to cool.
Wipe mushrooms with a damp paper towel to clean. Chop into bite-sized pieces. Heat skillet on medium heat and add 1 tbsp olive oil. Sauté until tender and remove from heat.
If using other lettuce, wash and chop into small pieces. No further preparation is necessary.
If using kale, remove the stems. Rinse in cool water, and dry thoroughly (in a salad spinner if possible).
Chop into small pieces and place in a bowl. Drizzle olive oil and salt and massage with your hands for about 5 minutes, until kale turns bright green and becomes tender.
Combine all ingredients in a Mason jar and shake well. Add a pinch of salt, if desired.
Arrange kale or lettuce on the plates. Top with squash, mushrooms, dried cranberries, pumpkin seeds, and dressing. Serve immediately or refrigerate for up to 2 days.
Ingredients
Directions
Preheat oven to 400 degrees F.
Chop the squash into 1" cubes and place in a large bowl. Drizzle with olive oil, maple syrup, salt, and cinnamon.
Spread on a large baking sheet covered with parchment paper, ensuring that no pieces are touching.
Bake for 15 minutes, flip, and bake for an additional 10-15 minutes, until tender and slightly crispy and browned on the edges.
Set aside to cool.
Wipe mushrooms with a damp paper towel to clean. Chop into bite-sized pieces. Heat skillet on medium heat and add 1 tbsp olive oil. Sauté until tender and remove from heat.
If using other lettuce, wash and chop into small pieces. No further preparation is necessary.
If using kale, remove the stems. Rinse in cool water, and dry thoroughly (in a salad spinner if possible).
Chop into small pieces and place in a bowl. Drizzle olive oil and salt and massage with your hands for about 5 minutes, until kale turns bright green and becomes tender.
Combine all ingredients in a Mason jar and shake well. Add a pinch of salt, if desired.
Arrange kale or lettuce on the plates. Top with squash, mushrooms, dried cranberries, pumpkin seeds, and dressing. Serve immediately or refrigerate for up to 2 days.
