Jessica's Favorite Fall Salad

Servings: 4


Roasted Squash

  • 1 small acorn squash- cut in half, seeds scooped, sliced width-wise to create half moons

  • 2 tbsp coconut oil or extra virgin olive oil

  • 1 tbsp maple syrup or raw honey (optional)

  • Freshly ground black pepper

Spicy Sunflower Seeds

  • 1/2 tbsp coconut oil or extra virgin olive oil

  • 1 tbsp harissa spice blend

  • 1/4 cup raw sunflower seeds

  • 1 tsp maple syrup

Lemon Poppy Seed Dressing

  • 1 tbsp poppy seeds

  • Juice of 2 lemons

  • 2 tbsps extra virgin olive oil

  • 1 tbsp apple cider vinegar


  • 4 cups mixed seasonal greens (I used mizuna, arugula, red mustard but any good green will do!)

  • 1/4 cup (apple juice sweetened) dried cranberries (optional)


Roasted Squash
Preheat oven to 375. 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

Spicy Sunflower Seeds
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.

Lemon Poppy Seed Dressing
Whisk all ingredients together

Toss salad greens with 3/4 of the lemon poppy seed dressing. Arrange sliced squash over greens. Scatter the cranberries and sunflower seeds over greens and squash. Top with the remaining dressing.