Did you catch our Facebook LIVE video this week? You can watch it here! We always have a lot of fun – like the Chef Jocelyn Facebook page to get alerts when we go live!

Here’s the recipes we made this week!


Autumn Pumpkin Salad Dressing

  • 1 Cup of Greek Yogurt
  • 1 TB Apple Cider Vinegar
  • 2 TB Olive Oil
  • 1 TB Maple Syrup
  • ⅓ Cup Pure Pumpkin (Canned)
  • 1 t Minced Garlic
  • ¼  t Sea Salt
  • ¼ t Dried Thyme
  • ¼ Cinnamon



  • 1 large Sweet Potato, Roasted and Cubed (See Directions on how to roast)
  • 1 Apple,Thinly sliced
  • ½ Cup of Toasted Pecans  (See Directions on how to Toast)
  • 1 Medium size package of lettuce blend of your choice


  1. For Dressings:  Place all ingredients in a blender and blend until all ingredients are combined
  2. For Salad: To roast a Sweet Potato cut in ½ and place on cookie sheet, covered in foil.  Drizzle both sides with olive oil then drizzle maple syrup and dash of cinnamon
  3. Bake at 400 degrees for about 20 minutes or until just tender.  While the Sweet Potato is cooking you can toast the pecans in the same oven, just on a different sheet pan.  Place these in the oven for about 10-15 minutes or until the smell is fragrant. These you will have to watch closely
  4. Remove both Sweet Potato and pecans from oven and let cool.
  5. Arrange Salad as preferred and add Autumn Pumpkin Salad Dressing

Chef Jocelyn Notes

So a couple notes about this salad, you can always add your protein to this salad, either add a boiled egg and/or chicken breast.  The good thing about this salad dressing you can marinate the chicken in it for a minimum of 30 minutes no more than couple hours.  You can grilled, bake, or even bread it for a fried chicken.  This salad is very versatile you can also swap out the sweet potato for acorn squash and it also keeps it very seasonal.  Enjoy!