Spiced Fall Salad

Name: Spiced Fall Salad
Cook time: 30 min
Ingredients: 2 chopped honey nut squash; 1 tablespoon olive oil; 0.5 tsp salt; 0.5 tsp ground cardamom; 0.25 cup tahini; 0.5 juice lemon juice; 0.5 tsp grated ginger; 0.5 tsp cayenne; 0.5 tsp sumac; 2 tsp maple syrup; 2 tsp water; 2 containers Red Leaf Lettuce; 1 sliced honeycrisp apple; 0.5 cup pomegranate seeds; 3 tablespoons pickled onions; 0.5 cup edamame; 0.5 cup toasted pecans

4 spices to add to your fall salads because they are warming, packed with anti-oxidants and downright delicious!

Cook time30 minutes

Ingredients

Directions

1
Toss 2 chopped honeynut squash with 1 tablespoon olive oil, 1/2 tsp salt and 1/2 tsp ground cardamom.
2
Roast the squash at 375F for 30 minutes.
3
While the squash is roasting, whisk together 1/4 cup tahini, the juice of 1/2 a lemon, 1/2 teaspoon grated ginger, 1/2 teaspoon cayenne, 1/2 teaspoon sumac, 1/2 teaspoon salt, 2 teaspoons maple syrup and 2 teaspoons water until smooth.
4
Add 2 containers of Red Leaf Lettuce to a large salad bowl.
5
Add the squash, 1 sliced honeycrisp apple, 1/2 cup pomegranate seeds, 3 tablespoons of pickled onions, 1/2 cup edamame and 1/2 cup toasted pecans.
6
Drizzle with the dressing, toss well to combine and serve right away.

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