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Pumpkin vinaigrette can go on anything; it's amazing on this salad full of roasted vegetables, farro, dried cherries, apples and toasted pumpkin seeds. I think there's some lettuce in there somewhere. Yum.


4 cups fall veggies, trimmed & cubed(sweet potatoes, butternut squash, brussels sprouts)

1 cup cooked grains(farro, wheat berries, wild rice, quinoa)

6 cups salad greens(kale, arugula, spinach)

1 Apple, thinly sliced

1/4 cup pumpkin seeds

1/2 cup dried cherries(or any dried fruit)


1/2 cup pumpkin puree

1/4 cup apple cider vinegar

2 Tbsp Maple syrup

1 tsp dijon mustard

1/2 cup extra virgin olive oil

1 clove garlic, minced

1 tsp dried thyme

1/2 tsp salt

1/8 tsp pepper

1 Tbsp water


1. Preheat your oven to 400 °F

Toss brussels sprouts, sweet potatoes and butternut squash with 1 to 2 Tbsp olive oil and season with salt and pepper. Place on baking sheet and roast for 30-35 minutes, until all of the vegetables are fork- tender and browed. Remove and set aside to cool slightly or to room temperature if preferred.

2. While vegetables roast, whisk together pumpkin vinaigrette ingredients.

3. In a small skillet over medium high heat, add pumpkin seeds and cook until toasted, shaking pan frequently, approximately 5 minutes.

4. Combine the roasted vegetables, greens, grains, cherries and sliced apple in a large bowl. Toss gently with as much pumpkin vinaigrette to coat. Sprinkle with toasted pumpkin seeds.

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