In a large bowl, pour the Stonyfield Organic Low Fat Plain Yogurt in the bowl. Then add in the pumpkin puree, pumpkin pie spice, maple syrup, and unfiltered apple cider vinegar. Whisk together then begin to slowly whisk in the flax oil and water. Whisk until well mixed for about 30 seconds.
Pour into a dressing container or mason jar and refrigerate for up to 1 week (or expiration date on yogurt container).
For the Salad:
Divide chopped romaine lettuce between four large pasta-size bowls. Then divide the cooked quinoa, roasted butternut squash, and roasted beets evenly among the salad bowls.
Dice an apple and divide evenly among bowls. Sprinkle on the pecans and dried cranberries, and repeat until each bowl has the toppings. Then pour the Pumpkin Yogurt Dressing on top. Enjoy immediately.
HOW DO YOU STORE HOMEMADE DRESSING?
I like to store in a mason jar or salad shaker like this one from OXO. I like that it has an easy pour spout and you can seal it closed. After I make my dressing I like to keep it chilled for at least 30 minutes before serving. Just know that when making homemade salad dressing it’s normal if it separates. Just give it a shake or stir before your ready to pour.