Green Salad with Squash and Pumpkin Spice Croutons
by
Clinton Kelly
A bright, festive salad that cuts straight through the heaviness of Thanksgiving. Clinton’s roasted delicata squash, crunchy pumpkin-spice croutons, and tangy maple-Dijon dressing bring the exact amount of acidity your holiday table has been crying out for.
Prep Time:
25 Minutes
Cook Time
25 Minutes (roasting squash)
Serves:
4-6 Servings
Level:
Beginner
For the Salad
6 cups mixed greens (arugula, baby kale, and/or spring mix)
1 medium delicata squash, halved, seeds removed, sliced into ½-inch rings
2 Tbsp olive oil
Salt & freshly ground black pepper, to taste
½ cup toasted pumpkin seeds (pepitas)
½ small red onion, thinly sliced (optional)
2 oz goat cheese, crumbled
For the Pumpkin Spice Croutons
3 cups day-old bread, torn or cubed
3 Tbsp olive oil
1 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp salt
For the Maple-Dijon Dressing
3 Tbsp olive oil
1 ½ Tbsp apple cider vinegar
1 Tbsp maple syrup
1 tsp Dijon mustard
Salt & pepper, to taste
Ingredients
Step 1 Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast 20–25 minutes, flipping halfway, until golden and tender.
Step 2
Reduce oven to 350°F (175°C). Toss bread with olive oil, pumpkin spice, cinnamon, and salt. Bake 12–15 minutes, tossing once.
Step 3
Toast pumpkin seeds in a dry skillet 3–4 minutes until fragrant.
Step 4
Whisk dressing ingredients until smooth; season to taste.
Step 5
Toss greens with dressing. Add roasted squash, pumpkin seeds, red onion, goat cheese, and croutons.
Instructions
Serve immediately.