Fall Harvest Salad with Pumpkin Goddess Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Garlic
  • 1/3 cup Pumpkin puree, pure
  • 1/4 tsp Thyme

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Sour cream

Found on myrecipemagic.com

Description

Ingredients

• 1 cup plain greek yogurt 2 tablespoons apple cider vinegar 2 tablespoons Olive oil 1 tablespoon maple syrup 1/2 cup sour cream ( or play Greek style yogurt ) 1/3 cup pumpkin puree ( pure, I use the canned version ) 1 teaspoon garlic ( minced - or about ¼ - ½ teaspoon garlic powder ) 1/2 teaspoon salt 1/4 teaspoon thyme ( dried thyme leaves ) 1/4 teaspoon cinnamon Directions For the dressing: Place all ingredients in a blender and combine. Chill until re ady to use. To roast the acorn squash: p reheat oven to 400 d egrees F. Spray a ba king sheet with cook For the Salad: 1    acorn squash ( plus olive oil, maple syrup, cinnamon, and salt for roasting ) 1    apples ( thinly sliced ) 1/2    cup    pecans ( toasted ) 1/4    cup    dried cranberries 1    package(s)    salad greens ( 5-6 ounces, you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Bru ) Servings 8 From The Seasoned Mom  
• 2 tablespoons apple cider vinegar 2 tablespoons Olive oil 1 tablespoon maple syrup 1/2 cup sour cream ( or play Greek style yogurt ) 1/3 cup pumpkin puree ( pure, I use the canned version ) 1 teaspoon garlic ( minced - or about ¼ - ½ teaspoon garlic powder ) 1/2 teaspoon salt 1/4 teaspoon thyme ( dried thyme leaves ) 1/4 teaspoon cinnamon Directions For the dressing: Place all ingredients in a blender and combine. Chill until re ady to use. To roast the acorn squash: p reheat oven to 400 d egrees F. Spray a ba king sheet with cook For the Salad: 1    acorn squash ( plus olive oil, maple syrup, cinnamon, and salt for roasting ) 1    apples ( thinly sliced ) 1/2    cup    pecans ( toasted ) 1/4    cup    dried cranberries 1    package(s)    salad greens ( 5-6 ounces, you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Bru ) Servings 8 From The Seasoned Mom  
• 2 tablespoons Olive oil
• 1 tablespoon maple syrup 1/2 cup sour cream ( or play Greek style yogurt ) 1/3 cup pumpkin puree ( pure, I use the canned version ) 1 teaspoon garlic ( minced - or about ¼ - ½ teaspoon garlic powder ) 1/2 teaspoon salt 1/4 teaspoon thyme ( dried thyme leaves ) 1/4 teaspoon cinnamon Directions For the dressing: Place all ingredients in a blender and combine. Chill until re ady to use. To roast the acorn squash: p reheat oven to 400 d egrees F. Spray a ba king sheet with cook For the Salad: 1    acorn squash ( plus olive oil, maple syrup, cinnamon, and salt for roasting ) 1    apples ( thinly sliced ) 1/2    cup    pecans ( toasted ) 1/4    cup    dried cranberries 1    package(s)    salad greens ( 5-6 ounces, you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Bru ) Servings 8 From The Seasoned Mom  
• 1/2 cup sour cream ( or play Greek style yogurt )
• 1/3 cup pumpkin puree ( pure, I use the canned version )
• 1 teaspoon garlic ( minced - or about ¼ - ½ teaspoon garlic powder )
• 1/2 teaspoon salt
• 1/4 teaspoon thyme ( dried thyme leaves )
• 1/4 teaspoon cinnamon Directions For the dressing: Place all ingredients in a blender and combine. Chill until re ady to use. To roast the acorn squash: p reheat oven to 400 d egrees F. Spray a ba king sheet with cook For the Salad: 1    acorn squash ( plus olive oil, maple syrup, cinnamon, and salt for roasting ) 1    apples ( thinly sliced ) 1/2    cup    pecans ( toasted ) 1/4    cup    dried cranberries 1    package(s)    salad greens ( 5-6 ounces, you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Bru ) Servings 8 From The Seasoned Mom  

Directions

• For the dressing: Place all ingredients in a blender and combine. Chill until re ady to use. To roast the acorn squash: p reheat oven to 400 d egrees F. Spray a ba king sheet with cook