Harvest Salad with Butternut Squash, Pecans and Apple Salad with Apple Cider Vinaigrette

Serves 4 | Prep Time: 30 minutes

Ingredients:

·       1 cup of butternut squash, cubed

·       10 cups of mixed greens

·       1 apple chopped into bite-sized pieces

·       ½ lemon

·       ¼ cup dried cranberries

·       ¼ cup toasted pecans

·       ¼ cup of feta or blue cheese(optional)

·       1/3 cup apple cider vinegar

·       1 cup olive oil

·       2 tablespoons maple syrup or honey

·       1 tablespoon honey

·       ½ teaspoon dried oregano

·       Salt and pepper to taste

·       Olive oil cooking spray

Directions:

1.    Preheat oven to 400 degrees. Spray lined baking sheet with olive oil spray. Season butternut squash with salt and pepper and place on baking sheet. Turn once. Cook until golden brown 15-20 minutes. Let cool.

2.    Squeeze lemon juice onto apples so they don’t turn brown

3.    Add mixed greens, apple, butternut squash, cheese, and cranberries. 

4.    Add pecans last 

5.    Add dressing (see below), use a small amount and toss. 

6.    Serve immediately with extra dressing on the side.

Apple Cider Vinaigrette

1.     Combine mustard, maple syrup, apple cider vinegar and seasons. 

2.     Stream in olive oil and whisk quickly. 

3.     Adjust seasonings to taste.

Creamy White Bean Dip

Serves 2 | Prep Time: 10 minutes

Ingredients

·       1 (15-ounce) can cannellini beans, drained and rinsed

·       1 cloves garlic

·       1 tbsp. fresh lemon juice

·       1/4 cup olive oil, plus extra if needed

·       ¼ tsp. cumin

·       ¼ tsp. cayenne (optional)

·       Salt and pepper to taste

·       Water, as need to thin out

Directions:

1.    Place the beans, garlic, lemon juice, 1/4 cup olive oil, and cayenne pepper     in food processor. 

2.    Pulse until the mixture is blended until smooth.  

3.    Season with salt and pepper, to taste. 

4.    Transfer the bean puree to a small bowl.

Serve with pita chips and/or cut up veggies