Roasted Squash Salad with Spicy Sunflower seeds

This is a great salad for the cooler temperatures. I am not a big fan of squash at least not the winter variety and this salad completely changed my mind about it - loved the mix of slightly sweet and spicy flavors. I have already made it twice in the past two weeks - so I strongly suggest you to give it a try.

Serves 4

Recipe Source: Crunchy Radish

For the Roasted Squash

Ingredients

• 1 small acorn squash — seeds scooped, sliced width-wise to create half moons
• 1-2 tbsp coconut oil
• 1 tbsp honey
• Freshly ground black pepper

Process

• Preheat oven to 375 degrees Fahrenheit. Line two sheet pans with parchment paper. 
• Coat squash with coconut oil, maple syrup, and black pepper in a bowl. 
• Spread squash slices out on sheet pans and roast until golden and caramelized, around 45 minutes.

For the Spicy Sunflower Seeds

Ingredients

• 1/2 tbsp coconut oil
• 1 tbsp harissa (can substitute with regular chilli powder)
• 1/4 cup raw sunflower seeds
• 1 tsp honey

Process

• Mix together coconut oil, harissa, and maple syrup in a bowl. Toss seeds in oil and spice mixture to evenly coat.
• Turn down oven to 350. Using one of the same sheet pans from the squash, spread seeds out evenly. 
• Roast for 10 minutes, tossing with a wooden spoon half way through cooking. (This will likely produce more spiced seeds then you need for the salad. You will not be mad about having leftovers.)

For the Lemon Poppy Seed Dressing

Ingredients

1 tbsp poppy seeds

Juice of 1 lemon (can add more if need be)

2 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

Process

Whisk all ingredients together.

For the Salad

Ingredients

4 cups mixed seasonal greens 

Top with goji berries or any other sweet dry fruit (optional - I didn't add any)

-Mix it all in a salad bowl  - the greens+the squash+sunflower seeds+ dressing