Fall Harvest Salad with Roasted Butternut Squash, Goat Cheese, and Pepitas

Cooler weather doesn’t have to be the end of salad season when you combine greens with the fall flavors of butternut squash, dried cranberries, and pumpkin seeds! This is a great salad to meal prep and take for a hearty lunch at work. Millet, one of my favorite pseudo-grains, is a gluten free option that adds a nutty warmth to this salad. It is delicious as a vegetarian salad or with roasted turkey for a boost of protein!

This salad was especially fun to make because I took a trip to a local farm to pick out the butternut squash myself! Bailey Farm, which was recommended to me by a friend, is a you-pick farm in Snohomish, Washington including a pumpkin patch and large variety of produce and flowers. I enjoyed wandering the grounds on this sunny fall day and finally picking the perfect squash for our salad. I would highly recommend checking out local farms, produce stands, and farmers market this time of year! You will always find something that surprises you :)

Bonus! This article also has a helpful food safety tip and instructions on how to meal prep this salad for workweek lunches!

Ingredients:

• 1 bag Arugula

• 1 bag Spring Mix

• 1 medium Butternut Squash

• 2 medium Shallots

• 2 Tbsp Olive Oil

• 2 Tbsp Cinnamon

• 1 Tbsp each Salt and Pepper to season the butternut squash and shallots

• 1/2c roasted and salted Peptias (pumpkin seeds)

• 1/2c Dried Cranberries

• 1 small container of crumbled Goat Cheese

• 1c dry Millet

• 2c Water

Dressing:

• 1/2c Extra Virgin Olive Oil

• 1/2c Balsamic Vinegar

• 2 Tbsp fresh Rosemary, chopped

• 1 tsp Garlic Powder

• Salt and Pepper to taste

Directions

1. Preheat oven to 400 degrees

2. Wash, peel, and cut the butternut squash into small cubes. Peel and slice the shallots into thin rings.

   • FOOD SAFETY TIP: Always wash the outside of your produce, even if you’re not going to eat the skin. If you don’t, you could transfer bacteria from the outside of the produce to the inside with your knife while cutting it. Make sure to wash the outsides of squashes, avocados, etc.

   • Finger saving tip: cut the bottom of the butternut squash off first to create a flat surface for it to rest on so it doesn’t roll around while you’re trying to peel it.

3. Place the butternut squash cubes and shallots on two foil lined and greased baking sheets (I use Pam spray). Drizzle with olive oil and season with cinnamon, salt, and pepper.

4. Roast squash and shallots for 20 minutes, stirring halfway through.

5. While these are roasting, toast the dry millet in a large pan on medium heat, until a nutty aroma arises. Next add 2c water, salt if desired, bring to a boil, then reduce heat and simmer for about 15 minutes.

6. Prepare dressing by mixing together oil, vinegar, and spices. Shake well before serving, as oil and vinegar will separate.

7. Remove millet from heat and fluff with a fork. Take the butternut squash and shallots out of the oven when the squash is easy to pierce with a fork.

8. Plate greens, squash and shallots, and millet. Top with peptias, dried cranberries, and goat cheese. Drizzle dressing over top and enjoy!

Fall Harvest Salad featuring Roasted Butternut Squash, Cranberries, Pepitas, and Goat Cheese

Meal Prep It:

After enjoying your dinner, prep the leftovers for a healthy lunch! Place greens, goat cheese, and cranberries in a large to-go bowl. In another medium sized container, place the millet, squash, and shallots- that way you can warm these up when you assemble your salad for lunch! In two smaller containers, portion your dressing and pepitas. This keeps your greens from getting wilted from the dressing and maintains the crunch of the pepitas.

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