Tender roasted butternut squash, crisp apple slices, toasted pepitas and dollops of lemon herb ricotta. Such a fresh and cozy Fall salad.

INGREDIENTS – serves 2-4

2T olive oil
2c butternut squash, 1″ cubed
1/4t salt
1/4t black pepper
1/4t garlic powder
1/4t aleppo pepper

1/2c ricotta
1/2 lemon, zested
1t fresh thyme
1t fresh chives

1/2 lemon, juiced (about 2T)
1/2t honey
3T olive oil

4-6c fresh greens
1 apple, sliced
2-3T pepitas, toasted

INSTRUCTIONS

Preheat oven to 375°F. Prepare a baking sheet with parchment paper then dump the squash in the middle. Drizzle with olive oil, sprinkle with salt pepper, garlic powder and aleppo then toss to coat. Bake for 45-50 minutes then allow to cool to the touch.

While the squash roasts, prep the ricotta and dressing. For the ricotta, stir together lemon zest, thyme and chives into the ricotta in a small bowl and set aside. For the dressing, combine lemon juice, honey and olive oil with a small pinch of salt and pepper then whisk or shake up in a jar until homogenous.

Bring it all together. Add greens to a large bowl then top with squash and apples, dollop with small scoops of ricotta, sprinkle with pepitas then finish with the dressing.

ENJOY!