Fall Greens with Roasted Butternut Squash and Spicy Pepitas

THE ORGANIC KITCHEN
29Ingredients
60Minutes
440Calories

Ingredients

US|METRIC
  • pepitas (Roasted Spicy)
  • 1 cup pepitas (pumpkin seeds)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ancho chile powder (where to buy)
  • 1/2 teaspoon sea salt (where to buy)
  • 1/2 tablespoon lime juice (fresh squeezed)
  • butternut squash
  • 1 1/2 pounds butternut squash (peeled and cut into ½ inch cubes, I use this knife)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup (real)
  • salad
  • 1 head red-leaf lettuce
  • 1 head butter lettuce
  • 2 cups baby spinach
  • asiago cheese (shaved using a y peeler so the slices are thin and curved)
  • pepitas (Roasted spicy, see recipe below)
  • dried cranberries
  • dressing
  • 1 shallot (minced)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons cider vinegar (where to buy)
  • 2 teaspoons Dijon mustard
  • 3 tablespoons maple syrup
  • 1/2 cup olive oil
  • 1 teaspoon sea salt (where to buy)
  • 1/2 teaspoon pepper
  • salad (In a small bowl combine all ingredients and whisk. Dress)
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    NutritionView More

    440Calories
    Sodium20% DV480mg
    Fat46% DV30g
    Protein20% DV10g
    Carbs13% DV38g
    Fiber20% DV5g
    Calories440Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol
    Sodium480mg20%
    Potassium820mg23%
    Protein10g20%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber5g20%
    Sugars18g36%
    Vitamin A320%
    Vitamin C50%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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