Pumpkin Spiced Warm Fall Salad

Pumpkin Spiced Warm Fall Salad

This time of year I feel most encouraged and excited to try out new recipes as I believe the produce we get during this season is the best. What makes this dish unique is the pumpkin spiced pumpkin seeds from Trader-Joe’s. The subtle sweetness is such a delight when combined with the fresh basil and warm squash.

You can utilize any sort of rice for this recipe, I used jasmine rice as it is gluten-free, alongside any squash variation you would like. This dish stores great in the fridge for 2-4 days! Make it in batches so you can have a delicious healthy lunch/dinner to heat up throughout the week.

Pumpkin Spiced Warm Fall Salad

Print Recipe

Ingredients
  

Warm Fall Salad

  • 1 cup jasmine rice or any gf rice
  • 1/2 cup vegan butter
  • 3 zucchini thinly sliced
  • 1/2 delicata squash (you can eat the skin of this squash so leave on) thinly sliced and de-seeded
  • 2 tbsp olive oil
  • salt & pepper to taste
  • 1/2 cup vegan feta
  • 1/2 cup basil cut into ribbons
  • 1/2 cup pumpkin spiced pupmking seeds Trade Joe's

Salad Dressing

  • 1 meidum lemon juiced
  • 2 tbsp red wine vinegar
  • 4 tbsp agave
  • 3 garlic cloves minced
  • 1/2 cup olive oil
  • salt & pepper to taste

Instructions
 

  • Thinly slice both squash and de-seed the delicata squash. In a large sauce pan, add olive oil, all squash slices, salt & pepper. Cook for about 20 minutes over medium heat until squash is carmelized. Flip often so all sides are cooked.
  • While squash is roasting, cook rice as directed. Add salt & vegan butter once done then set aside.
  • While both rice and squash are cooking, combine all salad dressing ingredients into a mixing bowl. Whisk to combine. Taste to see if anything needs adjusitng, set aside.
  • Add cooked squash into a large serving dish. Pour in pumpkin seeds, feta, basil, and cooked rice. Add in salad dressing and stir till all ingredients are evenly coated. You can serve this dish hot or cold!