Curried Squash and Apple Salad with Maple Mustard Dressing

First blog post in a super long time! Going to be posting on here more frequently so that I can actually build a recipe portfolio up. I also want to start working on this website and sharing more sources to help educate everyone on nutrition :) Onto the recipe!

This one is definitely going to be your new fall staple, and is quite versatile. I'm not going to give exact measurements because it depends on how much salad you need to make.

Choose a base: arugula, kale, or any other dark leafy greens

Choose a squash: I used a squash new to me called the the black futsu but it’s very similar to acorn squash. Butternut would also work really well!

Choose an apple type: most apples work but you should stay away from Granny Smiths or any other variety that's too tart. I used native honey crisps.

To start, bake the squash for about 30-40 minutes depending on the variety at 375F with olive oil, salt, pepper, and as little or as much curry powder as you like. Prep this ahead of time so it’s not steaming hot when you put it in the salad.

Before putting together the salad, make some spicy maple almonds! Put the oven on 350F and toss as many almonds as you want with some maple syrup, and a couple shakes of cayenne and cinnamon. You could also include some different nut and seeds like pecans, pumpkin seeds, walnuts or even sunflower seed. To the same baking sheet, add prosciutto in pieces. Cook for 12 minutes and make sure to lay them flat for extra crispiness.

In a bowl, toss the apples, greens, pomegranate seeds, almonds and squash together. If you aren't dairy free like me (usually haha), add some feta if you have it!

Plate it and add prosciutto and mint on top.

Maple mustard dressing: 2 tablespoons Kite Hill Yogurt, half a lemon’s juice, 1 tablespoon dijon mustard (deli style), and 1 tablespoon maple syrup. This makes about 1/2 cups worth which is around 3 servings I've found.

Pour on top and enjoy!