Roasted Autumn Squash Salad

This recipe makes a large potluck or family sized portion. Feel free to cut the ingredients in half for a smaller salad or make the whole thing to have some salad prepared for several days. 

Roasted Squash:
1 small kabocha squash well washed, seeded and cut into wedges, keep the skin on (feel free to use another squash if you like such as butternut, pumpkin or acorn, however with these, the skin cannot be eaten)
1-2 tbsp melted coconut oil, for roasting your squash
1/2 tsp sea salt
1 tbsp fresh or 1/2 tbsp dried rosemary (thyme or sage would also be nice if you don't have rosemary on hand)

1/2 cup pumpkin seeds (alternatively walnuts or pecans would also do nicely)

1 small head of radicchio
1 small bundle of fresh arugula
1 small head of butter lettuce
1/4 of a purple onion, finely sliced
1 medium fennel, finely sliced
optional: 1 small pomegranate, seeded

1/4 cup avocado or extra virgin olive oil
3 tbsp apple cider vinegar
the juice of one whole fresh lemon
1 tbsp fresh rosemary finely chopped
1-2 tbsp raw honey to taste
sea salt and pepper to taste

To Assemble:
Begin roasting your squash, Set oven to 375 f. Toss Squash wedges in melted coconut oil sea salt and rosemary. Lay squash wedges evenly on a cookie sheet and pop into the oven for 25-35 minutes or until soft throughout with browned edges. 

On a separate cookie sheet spread pumpkin seeds or nuts evenly and toast in the oven for 5-8 minutes until fragrant and slightly browned, be careful as they can burn quickly. Once they are done transfer them to a clean plate to cool completely. 

While your squash is roasting combine all dressing ingredients in a small jar and shake until well combined, or whisk together in a measuring glass, set aside. 

Begin combining the base of your salad, rinse and dry your greens well, combine in a bowl with the fennel, onion and pomegranate seeds. 

Cool squash before adding to your salad unless you will be eating it right away. 

To Serve - Toss greens with dressing, top with squash and toasted pumpkin seeds.


Store any leftover salad in an airtight container for up 5 days, and dress it only just before serving.