Delicata Squash & Pomegranate Salad

appetizers salad toppers salads
Delicata Squash & Pomegranate Salad with Go Raw Sprouted Pumpkin Seeds
YIELDS 2 Servings


  • 1 delicata squash, seeded and cut into half rings
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 head of lettuce, leaves washed and torn or cut
  • ¼ cup pitted kalamata olives
  • ¼ cup pomegranate seeds
  • ½ cup Go Raw Garlic Thyme Salad Toppers
  • ½ avocado, sliced
  • ½ cup olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp balsamic vinegar
  • 1 garlic clove, minced
  • 1 tbsp chopped parsley
  • ½ tsp salt
  • ¼ tsp black pepper


    1. Preheat oven to 375°F. Cut the delicata squash in rings, remove seeds, and place onto a baking sheet. Coat squash with 2 tablespoons 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 let cool completely.
    2. While the squash is roasting, make the dressing. Whisk together all ingredients in a small bowl or mason jar.
    3. Assemble the salad. Top with Go Raw Garlic Thyme Salad Toppers. Pour dressing over and add salt and pepper to taste.

Recipe and photo by Dana Plucinski

Products used in this recipe

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