Autumn Salad with Roasted Squash

Autumn Salad with Roasted Squash

Fall can be fickle. Mornings can initiate with a crisp chill and lead pleasantly to warmth and radiance in the afternoon. This hearty salad is the perfect balance to tip toe into fall while still maintaining the light and brightness of the past season.

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Roasted Squash:

1 Acorn Squash, sliced to create half moons

2 Tbsp Coconut Oil

1/4 tsp Smoked Paprika

1 Tbsp Maple Syrup

Black Pepper

Spicy Sunflower Seeds:
1/2 Tbsp Coconut Oil
1 Tbsp Harissa Spice Blend 
1/2 cup Sunflower Seeds
1 tsp Maple Syrup
Lemon Poppy Seed Dressing:
1 Tbsp Poppy Seeds
1/4 cup Lemon Juice
1/4 cup Extra Virgin Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard


  • 4 cups Mixed Greens 
  • 1/4 cup Dried Cranberries
  • 4 oz Sottocenere Cheese (optional)
    • Navitas Organics Whole Cashew Nuts
    • Navitas Organics Hemp Seeds


Roast the Squash: Preheat oven to 375. Line two sheet pans with parchment paper. Coat squash with coconut oil, maple syrup and black pepper in a bowl. Spread squash slices out on sheet pans and roast until golden and caramelized, around 45 minutes.

Prepare the Sunflower Seeds: Mix together coconut oil, harissa and maple syrup in a bowl. Toss seeds in oil and spice mixture to evenly coat. Turn down oven to 350. Using one of the same sheet pans from the squash, spread seeds out evenly. Roast for 10 minutes, tossing with a wooden spoon halfway through cooking.

Make the Poppy Seed Dressing: Whisk all ingredients together, taste, adjusted if needed.

Assemble the Salad: Toss salad greens with 3/4 of the lemon poppy seed dressing. Arrange sliced squash over greens. Scatter the cranberries, sunflower seeds, cheese, Cashews and Hemp Seeds over greens and squash.

Top with the remaining dressing. Serve immediately.

Makes 4 Servings

Submitted by Miranda Hammer, MS, RD, CDN  

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