Delicata Squash, Apple, & Avocado Salad

mains pumpkin seeds salads sides
Delicata Squash, Apple, & Avocado Salad
YIELDS 2 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 1 delicata squash 
  • 4 tbsp olive oil, divided
  • 2 tbsp fresh thyme
  • ¼ cup of Go Raw Sprouted Pumpkin Seeds
  • Salt & pepper
  • 3 cups mixed greens, washed and dried
  • 2 apples, sliced
  • ½ avocado, sliced
  • Juice of ½ meyer lemon


  1. Preheat oven to 375°F. Cut the delicata squash in half lengthwise and remove seeds. Cut squash into moon-shaped half rings and place onto a baking sheet. Coat squash with 1 tablespoon olive oil and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until squash is tender and golden brown. Remove from the oven and toss with fresh thyme. Let cool completely.
  2. While delicata squash is roasting, preheat a pan to medium-high heat. Add 2 tablespoons olive oil and Go Raw seeds. Cook until golden brown, stirring regularly.
  3. Assemble all ingredients for the salad in a large bowl. Finish with 1 tablespoon olive oil and lemon juice. Salt and pepper to taste.

Recipe and photo by Dana Plucinski

Products used in this recipe

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