Thursday, October 15, 2015

Roasted Pumpkin & Acorn Squash Salad with Mixed Greens, Goat Cheese, & Toasted Pepitas

squash saladFall is definitely here! My favorite time of year, especially living in a resort beach town, time slows a bit, the weather cools down, schedules begin to free up, the beaches are perfect, and cooking with the windows open takes away a little of the guilt of staying inside. Cooler temperatures makes for heartier and more filling foods. This is a spin-off Giada’s Italian recipe but a little tweak here and there and I’ve made it more of my own. Hope you love it as much as my family did!


  • 1 small baking pumpkin
  • 2 small Acorn Squash
  • 2 Tbs Olive oil
  • 2 Tbs Balsamic Vinegar
  • 2 C Arugula and Spinach Mix
  • 1/4 C Cypress Grove Goat Cheese (or a gourmet goat cheese that crumbles well)
  • 1/8 C pepitas or pumpkin seeds
  • 1/8 C dried cranberries
  • 2 tsp “Herbs de Provence” herbs
  • Pinch sea salt
  • Pinch fresh ground pepper


  1. Set oven to 350 degrees. Cut, peel, and seed pumpkin and squash. Cut into thick slices.
  2. In a baking dish, drizzle olive oil on bottom of dish, place in pumpkin and squash slices. Top with 1 Tbs of balsamic vinegar, Herbs de Provence, salt and pepper. Bake or Roast in oven for 30-35 minutes until tender.
  3. In a dry saute pan on medium heat, toast pepitas. Be sure to stir or flip them often, they will burn fast. they should toast in 2-4 minutes.
  4. On a plate, place arugula and spinach mix, top with roasted pumpkin and squash
  5. Crumble and sprinkle goat cheese, cranberries, and toasted pumpkin seeds.
  6. Add a pinch of salt and pepper.
  7. Drizzle last Tablespoons of balsamic vinegar and olive oil on top.
  8. Serve and Enjoy!!!





via Farm, Foodie and Fitness

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