Autumn Cobb Salad with Roasted Pumpkin Seeds
Ingredients
- For the Salad:
- 4 cups mixed salad greens (spinach, arugula, or romaine)
- 1 cup roasted butternut squash, cubed
- 1 apple, diced
- ½ cup dried cranberries
- ½ avocado, sliced
- ½ cup cooked chicken breast or turkey (optional for protein)
- ½ cup crumbled feta or goat cheese
- ¼ cup roasted pumpkin seeds (pepitas)
- Salt and pepper, to taste
- For Roasted Pumpkin Seeds:
- ¼ cup raw pumpkin seeds
- 1 teaspoon olive oil
- Pinch of salt
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
Instructions
- Roasting Pumpkin Seeds: Preheat a skillet or oven to 350°F (175°C). Toss pumpkin seeds with olive oil and a pinch of salt. Roast for 8–10 minutes, stirring occasionally, until golden and fragrant.
- Preparing the Salad: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper; roast for 20–25 minutes until tender. In a large bowl, combine mixed greens, roasted squash, diced apple, dried cranberries, avocado, and cooked chicken (if using). Crumble feta or goat cheese over the salad. Sprinkle roasted pumpkin seeds on top.
- Making the Dressing: Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper. Drizzle dressing over salad just before serving.