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.