Pumpkin Spice Salad

Pumpkin Spice Salad
Ingredients:
For the salad
 1 ½ cups chopped beets
 1 ½ cups chopped butternut squash
 1 ½ cups chopped fennel bulb
 1 ½ cups chopped red cabbage
 1 ½ cups chopped red onion
 1 ½ cups canned or cooked chickpeas, rinsed and drained
 1 tbsp olive or avocado oil
 1 tbsp pumpkin spice
 Salt
 1 box Little Leaf Farms Sweet Baby Butter Leaf Lettuce
 2 tbsp goat cheese or vegan cheese
 2 tsp balsamic vinegar
 6-8 fresh mint leaves
For the dressing
 2 tbsp tahini
 Juice of 1 lemon
 Salt
 ½ tsp pumpkin spice
 1 tsp honey or maple syrup
 
Directions:
1

Pre-heat the oven to 375F.

2

Toss each chopped vegetable and the chickpeas one by one in 1 teaspoon oil, ½ tsp pumpkin spice and salt. Place row by row on a parchment lined baking sheet. You can also combine all the vegetables and chickpeas and toss them together with the oil, salt and pumpkin spice if impressing your guests with a pretty presentation isn’t a priority.

3

Roast the vegetables for 30-40 minutes until cooked through.

4

While the veggies cook, whisk together the tahini, lemon juice, salt, pumpkin spice and maple syrup adding 1-2 teaspoons of water to thin out the dressing.

5

Assemble your salad. Place the Little Leaf Farms Sweet Baby Butter Leaf lettuce on a large platter. Arrange the roasted vegetables and chickpeas in neat rows across the lettuce. Drizzle with the tahini dressing. Top with dollops of goat or vegan cheese, drizzle with the balsamic vinegar and finish with the mint leaves.

6

Toss and serve right away.

Ingredients

For the salad
 1 ½ cups chopped beets
 1 ½ cups chopped butternut squash
 1 ½ cups chopped fennel bulb
 1 ½ cups chopped red cabbage
 1 ½ cups chopped red onion
 1 ½ cups canned or cooked chickpeas, rinsed and drained
 1 tbsp olive or avocado oil
 1 tbsp pumpkin spice
 Salt
 1 box Little Leaf Farms Sweet Baby Butter Leaf Lettuce
 2 tbsp goat cheese or vegan cheese
 2 tsp balsamic vinegar
 6-8 fresh mint leaves
For the dressing
 2 tbsp tahini
 Juice of 1 lemon
 Salt
 ½ tsp pumpkin spice
 1 tsp honey or maple syrup

Directions

1

Pre-heat the oven to 375F.

2

Toss each chopped vegetable and the chickpeas one by one in 1 teaspoon oil, ½ tsp pumpkin spice and salt. Place row by row on a parchment lined baking sheet. You can also combine all the vegetables and chickpeas and toss them together with the oil, salt and pumpkin spice if impressing your guests with a pretty presentation isn’t a priority.

3

Roast the vegetables for 30-40 minutes until cooked through.

4

While the veggies cook, whisk together the tahini, lemon juice, salt, pumpkin spice and maple syrup adding 1-2 teaspoons of water to thin out the dressing.

5

Assemble your salad. Place the Little Leaf Farms Sweet Baby Butter Leaf lettuce on a large platter. Arrange the roasted vegetables and chickpeas in neat rows across the lettuce. Drizzle with the tahini dressing. Top with dollops of goat or vegan cheese, drizzle with the balsamic vinegar and finish with the mint leaves.

6

Toss and serve right away.

Notes

Pumpkin Spice Salad
0/5 (0 Reviews)