Ingredients

The following ingredients have 8 Servings
  • 5 ounces baby spinach (coarsely chopped)
  • 1 cup finely chopped broccoli heads
  • 1 roasted acorn squash
  • 1/2 cup dried cranberries
  • 1 cup cinnamon sugar pumpkin seeds
  • 15 ounce canned pears (thinly sliced)
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon poppy seeds
  • 4 tablespoon pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1/2 cup extra-virgin olive oil

Instruction

  • Prepare Roast Acorn Squash and Cinnamon Sugar Pumpkin Seeds per recipe links above. Allow squash and pumpkin seeds to cool, then prepare the salad.
  • Coarsely chop spinach and place into a salad bowl.
  • Finely chop broccoli and slice the pears. Add to the salad bowl along with the cranberries and cooled pumpkin seeds and acorn squash.
  • Make vinaigrette by combining all the ingredients in a small mason jar and shake vigorously until well combined.
  • Pour over salad and sprinkle a few poppy seeds, if desired.