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Autumn Salad with Spiced Pumpkin Seeds

By March 25, 2015November 9th, 2018Blogs, Recipes, Salad / Sides

Autumn Salad with Spiced Pumpkin SeedsThis is a wonderfully tasty recipe that is a variation on the one by Morgan Carr at You’re An Animal.  This will serve 2 people an entree sized salad, so if you want more servings, increase your quantities.

Spiced Pumpkin Seeds

  • 6 handfuls of Sprouted Pumpkin Seeds
  • 1 handful of Coconut Palm Sugar
  • 2 tsp of molasses
  • 1 Tbsp grass-fed butter
  • 2 pinches of ground cinnamon
  • a pinch each cinnamon, salt, cumin, paprika
    chilli powder to taste

Prepare a tray with baking paper for the seeds once they are done.

Mix the coconut sugar, molasses, cinnamon, salt, paprika, cumin and chilli powder in a small bowl.  You may need to use your fingers to fully incorporate the molasses.

Place the seeds in a nonstick pan and toast them just slightly until they smell nutty and are lightly browned.

Pour the sugar spice mixture over the seeds, and stir to combine.

Add the butter.

Stir the mixture until the sugar and butter are melted, and the seeds are coated.

Quickly transfer the seeds to the baking paper and spread them out as much as you can.

Allow them to completely cool, then break up any chunks. Store in cool dry place, or fridge.

Goat Cheese Balsamic Vinaigrette

  • 3 tbsp avocado or olive oil
  • 1 tbsp balsamic vinegar
  • some soft goat cheese
  • 2 pinches each of salt, pepper, onion powder, garlic powder, and dried yellow mustard powder

Mix all ingredients together in a mixing bowl, or shake in a mason jar

Autumn Salad

  • 3-4 large leaves of kale, de-ribbed and chopped
  • 3 cup of butternut squash, diced into medium sized chunks
  • 1 Granny Smith apple, diced into medium sized chunks
  • Spiced pumpkin seeds as prepared above
  • a pinch each cinnamon, salt, cumin, paprika
  • chilli powder to taste
  • avocado oil or olive oil to saute squash

Heat avocado oil/olive oil in a medium skillet over medium heat.

Add diced butternut squash to the heated oil.

Add the cinnamon, salt, cumin, paprika and chilli powder to the squash.

Stir to coat the squash in the spices.

Saute the squash, stirring occasionally, until the squash is fork tender.

Once the squash is cooked, assemble your salads, evenly distributing the kale, apples, squash and topping the salad with your desired about of spiced pumpkin seeds and balsamic vinaigrette.

Plate, serve and enjoy!

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