Hey there strong people!
Fall is here and it is EVERYwhere! AM I RIGHT Trader Joe’s pumpkin everything?!?!?! While I love summer, there’s something about fall that you can’t beat. The crisp mornings, orange-yellow-red trees, and…I will say it again, PUMPKIN EVERYTHING.
I love all types of squash and anytime I can get creative with them, it leads to a tasty recipe. The following recipe is more of an inspiration post for you. Fall salads are so beautiful and fun to make. This is one creation but the possibilities are endless!
Happy fall and enjoy this yummy salad!
I use a simple mixture of olive oil and balsamic vinegar as a dressing!
Fall SaladPrint Recipe
- 1 Bag of Mixed Greens
- 1 Small Acorn Squash
- 1/2 Cup Pomegranate Seeds
- 1/4 Cup Pecan Pieces
- 1-2 TBSP Goat Cheese Crumbles
- 1/4 Cup Olive Oil
- 2 TBSP Balsamic Vinegar
- Salt and Pepper
Preheat your oven to 350 degrees.
While oven is preheating, slice your acorn squash width-wise into 1 inch pieces.
Spray a baking sheet and acorn with oil (I used coconut oil). Bake for about 20 minutes or until tender.
Prepare the rest of the salad components. Use a big bowl for a beautiful presentation.
Once the squash is cooked and cooled, assemble salad.
Add the entire bag of spring mix to a large bowl, place the acorn on top. Add the pecans, pomegranate seeds, cheese, salt and pepper.
Once ready to eat, add the olive oil and balsamic vinegar.