A Fall Salad

Typically I like to eat salads more in the spring and in the summer, when the temperature is warmer rather than in the cooler months of fall and winter. Salad and cold weather just are usually not a good match for me. However, as with anything, there are always exceptions. There are plenty of good salads to enjoy during the fall and winter months too.

I have made a similar version of this salad before, and it never ceases to wow. Salad with Roasted Butternut Squash and Pomegranate Dressing It is warm and inviting salad, perfect for cooler temperatures and the fall weather. This time I made the salad as a meal rather than a side dish, so I added some turkey and some toasted pecans.

I used a white pumpkin instead of either an orange pumpkin or acorn squash this time. A white pumpkin is just that, white and not orange, with a more subtle flavor than its orange cousin. It is still tasty and still healthy though. It just gives you a chance to shake things up a bit and add a bit more variety.

After peeling the pumpkin and removing the seeds, I cut into thin strips, then coated it with salt, pepper, garam masala and olive oil. I roasted it at 400*F or 200*C for about 20-25 minutes, or until it was tender.

When it was done, I added it to the the salad, topped it with the turkey and pomegranate seeds, then topped it all with the pomegranate vinaigrette. YUM!

Larry is more of a cheese eater than I am, so his salad was topped with some goat cheese as well. Not only is this a pretty and colorful salad, but it is so good and so tasty too. This is a good, healthy way to help fight off the fall and winter blues.

Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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