Fall Salad with a Sweet & Spicy Oil-Free Dressing

It's finally feeling like fall out there.  We've been eating a lot of squash at our house as of late. It's a real fall like veggie (or is it a fruit? it has seeds so I think it's a fruit).  As you know I usually just roast up some squash to keep on hand like I did in this post last week.  This time I incorporated butternut squash into a hearty salad with a sweet & spicy oil-free dressing that I will definitely be making again.
Ingredients:

• 2 tablespoons pumpkin seeds
• 2 tablespoons feta, crumbled
• 3 tablespoons cherry tomatoes, halved
• 1/2 avocado, sliced
• 1/3 cup chickpeas, rinsed
• 1/3 cup butternut squash, roasted & cubed (get recipe here)
• 2-3 cups mixed baby field greens

Oil-Free Dressing

• 1 lime, juice & zest
• 1 tablespoon agave (or honey)
• 1 tablespoon sriracha (plus extra for drizzling)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Make it!

1. Whisk all dressing ingredients together in a large serving bowl.
2. Toss pumpkin seeds, feta, tomatoes, chickpeas & butternut squash with the dressing.
3. Just  before serving toss dressed toppings with the greens & top with sliced avocado.
4. Drizzle with extra sriracha for an additional kick!