Sweet Autumn Salad

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Course: Main Dish

Author: Heather Nicholds

This salad is served in one of my favorite lunch spots, and I've recreated the recipe so I can make it for myself, and share with you! With the maple dressing and glazed pecans, along with the sweetness of squash and dried cranberries, I call this "dessert salad!" Which is cool, because it's full of healthiness and tastes phenomenal!

Ingredients

Roasted Squash

2 cup butternut squash
1 tsp coconut oil
pinch sea salt

Maple Balsamic Vinaigrette

3 Tbsp nut/seed butter
3 Tbsp balsamic vinegar
1 Tbsp maple syrup
3 Tbsp water

Maple Glazed Pecans

4 Tbsp pecans
1 tsp maple syrup

Salad

4 cup spinach, chopped
1 cup chickpeas, cooked or canned
1 1/2 cups cooked brown rice
4 Tbsp dried cranberries
1 cup alfalfa sprouts

Instructions

Make sure your rice is cooked first, by putting 1/2 a cup rice with 1 cup of water and a pinch of salt in a pot. Bring to a boil, then turn down to simmer for about 45 minutes, or until soft and fluffy. It's best if this is cooked in advance, so that it's cooled for the salad.
To roast the squash, cut the ends and skin off, then into cubes and toss with the oil and salt, cooking either in a pan on the stove to saute or in the oven to roast at 350 F, turning once after approx 20 minutes, and then taken out when soft (approx 40 min).
While the rice and squash cook, make the dressing by whisking or blending the dressing ingredients together. Use more or less water, depending on the consistency you would like.
Glaze the pecans by heating a small pan to medium-high, and dry-toasting the pecans until they are lightly toasted. Then turn off the heat, pour the maple syrup into the pan, and toss to coat. Sprinkle a dash of cinnamon and/or nutmeg if you wish.
Put the salad together by laying the spinach on a plate, topping with the rice, squash, chickpeas, cranberries, pecans, and a handful of sprouts to top it off. Drizzle with dressing.

Notes

If you make this by using leftover rice and roasted squash, you can use lettuce instead of spinach and serve cold.

Nutrition