Fall Pumpkin Salad
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 2 cups chopped butternut squash
  • ½ tsp dried or fresh sage
  • ¼ tsp pepper
  • ¼ tsp salt
  • 4 cups raw organic baby spinach
  • ¼ cup chopped pecans
  • ¼ cup raw roasted pumpkin seeds
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  1. Preheat oven to 425 degrees F.
  2. Toss the butternut squash with the salt, pepper and sage and transfer to a greased baking sheet. Bake in the oven for 15 minutes.
  3. In the meantime, add the olive oil, balsamic vinegar, and honey to a blender or dressing curet and mix well.
  4. Toss the spinach, pecans, and pumpkin seeds with the dressing in a salad bowl.
  5. Top with the roasted butternut squash and toss before serving.
Makes 2 large salads or 4 side salads
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/fall-pumpkin-salad/