Fall Harvest Salad & Pumpkin Dressing

Moving from IL to TN led me through a weird transition from early fall frosts to warm autumn days. I’ve always been used to September being the end of summer and October bringing crisp, cool, chilly air. But now in the Mid-south, we have 80 degree days well into October. So when it’s fall here, it’s still not quite soup season and my love for seasonal recipes has had to switch around a little bit.

So enter: The Harvest Salad. It’s packed with so many fall flavors like cranberries, apples, roasted sweet potatoes, and lots more. The key player here is the Boar’s Head turkey. I urge you to find your closest Boar’s Head deli (we have ours in Kroger) and start trying out their lunch meats! For this recipe, we got the Maple Honey Glazed Turkey which goes very well with the homemade pumpkin dressing that’s included below as well. I also suggest getting their thickest cut, the dinner cut. It’s perfect for breaking up over salads!

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Ingredients —

Salad Base

• Spring Mix/Lettuce

• Boar’s Head Honey Maple Turkey, Dinner Cut

• Fuji Apple, diced

• Feta Cheese

• Dried Cranberries

• Walnuts

• Pepita Seeds

Roasted Sweet Potatoes

• Sweet Potatoes, diced

• 1 tbsp Olive Oil

• 1 tsp cinnamon

• 1/2 tsp sea salt

Pumpkin Dressing

• 1 cup pure pumpkin puree

• 1/2 cup apple cider vinegar

• 1/4 cup pure maple syrup

• 1 tsp dijon mustard

• 1 clove garlic, minced

• 1/2 tsp pumpkin pie spice

• 1/8 tsp crushed red pepper flakes

• 1 tsp italian seasoning (or 1 tbsp fresh thyme leaves)

• 1 cup olive oil

Directions —

For the Sweet Potatoes

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

2. Cut sweet potatoes into 1 inch cubes. Place on parchment paper and drizzle with 1 tbsp olive oil, the cinnamon and salt. Mix to combine.

3. Bake for 25-30 minutes, flipping halfway through until fork tender. Store in airtight containers if you’re meal-prepping.

For the Pumpkin Dressing

1. In a food processing or blender, combine all ingredients except the cup of olive oil. Blend well.

2. Slowly pour in the olive oil while blending slowly, just until incorporated.

3. Store in an airtight glass jar in the fridge.

To Build the Salad:

1. Start with your lettuce base. Then top with sweet potatoes.

2. Tear up the turkey onto the salad. Add apples, feta, cranberries, walnuts and pepita seeds.

3. Drizzle with dressing, season with salt & pepper, and enjoy! Happy harvest!

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