I’m sure you’ve heard me scream it from the rooftops before…I LOVE fall. It’s my absolute favorite season- warm colors, oversized sweaters, and nights spent cozied up at home. One of the best ways to celebrate this time of year is a trip to the pumpkin farm! The older I get, the less excited I get about actually carving my pumpkin and the more I look forward to the spiked apple cider we drink while we work and the pumpkin seeds that come from our efforts. If you’re not roasting your seeds after you carve, you’re losing at life. #HarshButTrue For those, like myself, who deeply appreciate a perfectly golden brown pumpkin seed… I have a recipe for you! After you’ve snacked on some of your seeds, why not use the leftovers for a salad during the week? This dish is healthy, filling, and full of fall inspired flavors. Let’s dig in!
Pumpkin Seed Salad with Maple Dijon Dressing- Serves a Crowd
For the Salad:
1 Butternut Squash
2 Golden Crisp Apples
1/2 Sliced Red Onion
1 1/2 Cups Walnuts
1 1/2 Cups Pumpkin Seeds
16 ounces Baby Spinach Spring Mix
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Tablespoons Brown Sugar
2 Teaspoons Salt
For the Dressing:
1/4 Cup Olive Oil
1/2 Cup Apple Cider Vinegar
2 Teaspoons Garlic Powder
2 Tablespoons Maple Syrup
3 Tablespoons Dijon Mustard
Salt and Pepper to Taste
First, lets prep the easy ingredients. Preheat oven to 350 degrees. Chop the butternut squash (skin removed) and apples into small cubes. Also, cut the red onion into thin slices. Set all aside.
If you haven’t roasted your seeds yet, rinse them and set out on paper towel to dry slightly. Spread the squash cubes and pumpkin seeds on two separate sheet pans in a single layer. Drizzle both with olive oil and season with salt and pepper. Both should take between 30-35 minutes to bake. Take out when squash is crisping up and seeds are golden brown (you will want to flip both half way through).
Next, melt the butter in a frying pan, then add in walnuts, brown sugar and salt. Cook until walnuts are browed and sugar is dissolved. Remove from heat and let cool.
For the dressing- Mix all ingredients (olive oil, apple cider vinegar, garlic powder, maple syrup, dijon mustard, salt and pepper) in a bowl and whisk until smooth (you could also add to a tupperware or mason jar and shake with a lid on to combine).
Toss rinsed spinach mix, squash, apples, red onion, walnuts, and pumpkin seeds in a large bowl. I recommend leaving the dressing on the side if you’re serving to a large group to avoid running into soggy-salad!
Side note- this salad is filling because of the squash, seeds, and nuts. It makes a great lunch on it’s own! If you decide you want to pair it with some protein for dinner, I’ve marinated chicken breasts in olive oil, dijon, lemon juice and garlic and baked at 400 degrees for about 25 minutes.
That’s it! I love the idea of repurposing your roasted pumpkin seeds during the week from carving the previous weekend. However, if pumpkin carving isn’t your thing and you still want in on this.. you can definitely cheat! Most grocery stores sell pumpkin seeds either prepackaged and salted or raw by the pound. Feel free to take the store bought route and then show it off as if you put in some serious forearm work to get there… no judgement here.
Let me know if you try this out! If you don’t get around to it for awhile, I can totally see the salad being a great Thanksgiving side dish. Either way, post your pics with #347Foodie and let me follow along. Have fun with your pumpkins, and if you think you’re too cool to participate in carving… cut it out.
Xo Amanda