I promise you that I am almost done with pumpkin...almost. It's just that it is fall and the best time to eat all those lovely squash is now! I don't want to waste anytime and if you are near any pumpkin patches or you-pick-em farms you are going to thank me that I equipped you with so many ways to use that pumpkin!
This recipe not only uses pumpkin but it uses my favorite fall Vitality Essential Oils of Clove, Cinnamon Bark, Nutmeg and Ginger. You could use Thieves Vitality too but I truly love the Pumpkin Pie Spice Blend that I shared in an earlier post. You can find that blend here or you can simply combine 1 drop each of Cinnamon Bark Vitality, Clove Vitality, Ginger Vitality and Nutmeg Vitality essential oils in a dropper bottle for this recipe. From that blend you will use just 1 drop in the recipe. Same is true if you use Thieves Vitality since it is also a blend, use just 1 drop.
This salad dressing was so easy to make and you can see right here that I mixed it right in the mason jar! I was then able to store it with the lid on in the fridge for a few more days of tasty salads! You know what else this is great for? Drizzle it on grilled or roasted chicken with fresh tarragon or thyme.
But back to this salad! My mouth is watering just looking at this image again because I know how good it was! I added pumpkin seeds, organic dried cranberries (we have cranberry bogs right here in New England too!), and prosciutto. Now for the butternut squash on the salad. It is super easy. I buy it pre-chopped from Trader Joes because I may be about healthy but also my time is usually limited so I cut corners where I can and not compromise on fresh. But if you have the time you can certainly clean and cut fresh butternut squash yourself. I threw the cubed squash in a skillet with coconut oil and sautéed it with a little bit of ground cinnamon. I love the way the coconut oil toasts the ground cinnamon so while you could certainly use your Cinnamon Bark Vitality oil here, I chose to go for the way the ground spice cooks up. I just gently sauté it until it is tender and had a few nice charred parts.
Toss some organic greens, here I chose the peppery arugula, with the seeds, cranberries and chopped prosciutto and gently toss in the squash. Don't worry if it is still warm. I thought it was lovely way to have a salad on a cool fall afternoon!
Give your pumpkin vinaigrette a good shake. I probably don't need to remind you to make sure that lid is on well! Then just drizzle it over your salad, stir and enjoy! You could certainly do a lot of things to change up this salad and I would love to hear how you made it your own in the comments!
I think that is the last pumpkin recipe you will see from me this fall perhaps. That is until I find something new that I can't let go with out sharing with you!
Enjoy and Happy Fall Y'all!
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