Winter harvest salad with pumpkin goddess dressing

This fabulous, crowd-pleasing salad has all the winter flavors you love plus the nutrients your body craves including plenty of soluble fiber. The decadent creamy dressing is slightly sweet. - Chef Gerard Viverito   Servings: 8 people   Pumpkin Goddess dressing ingredients 1 cup plain Greek-style yogurt 2 tablespoon Champagne vinegar 2 tablespoon olive oil 1 tablespoon maple syrup ½ cup sour cream 1/3 cup canned pumpkin puree 1 teaspoon minced garlic ½ teaspoon salt ¼ teaspoon dried thyme leaves ¼ teaspoon pumpkin pie spice 8 Regular Girl stick packs or scoops Dressing directions
  1. Place all ingredients in a blender and combine.
  2. Chill until ready to use.
  Salad ingredients 1 Butternut squash peeled and diced, seeds discarded 1 tablespoon. cooking oil Maple syrup, cinnamon and salt, as desired for roasting 1 apple, thinly sliced ½ cup toasted pumpkin seeds or nuts of choice ¼ cup dried cranberries 8 ounces salad greens of choice, I prefer arugula Salad directions
  1. Preheat oven to 400°F. Place oiled and seasoned squash on a parchment-lined baking sheet.
  2. Drizzle with maple syrup, sprinkle with a dash of cinnamon and salt to taste.
  3. Bake squash for approximately 20 minutes (or until tender and caramelized), tossing halfway through.
  To assemble the salad, place cooled squash in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.   Recipe provided by Chef Gerard Viverito
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