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Fall Superfood Salad

Fall Superfood Salad

Dark meets light in this salad. Nutrient rich with a beautiful blend of full, rich and fresh flavors! Mixed Greens + Kale with roasted squash, quinoa, pomegranate seeds + toasted cayenne pumpkin seeds.


Estimated Prep Time, with Squash: 20 minutes.      Estimated cook time, with squash: 40 minutes.

Serving Size: 2 Salads

Depending on squash size, about 3-5 side servings of squash.



1 bag mixed greens + kale

Optional extra greens: cilantro + basil to add to salad (add a gourmet vibe) + micro greens on top

1 pomegranate

1 avocado

1/2 cup pumpkin seeds

1 cup cooked quinoa (optional for extra protein/ more filling)

Roasted kabocha or butternut squash

About 2 Tbsp Olive oil + a touch of Red wine, white wine or balsamic vinegar.

Salt + pepper

Cayenne pepper



1) Follow the recipe to roast the kabocha or butternut squash (below). This is the longest prep piece of this meal, I promise!

2) In a small pan on low heat, toast pumpkin seeds with juice from 1 lime and a few dashes of cayenne pepper.

3) Cut pomegranate and scoop out seeds.

3) Scoop (with a spoon) 1/2 of avocado, and chop avocado. Add into your greens and mash avo into into the greens with a few tablespoons of olive oil. This adds creaminess to the salad!

4) Add quinoa and toss with greens.

4) Add everything else on top - squash, pomegranate seeds, sliced avocado and pumpkin seeds.


recipe to prepare + roast squash

1) Cut the bottom side flat and begin to peel. Use a sharp knife, and cut in semi-circles around the squash, from top, curving around in a C-shape, to bottom. This might take you a little while. Be patient and have fun with this amazing squash. If you’ve never had it, I promise, it’s worth it!

2) Cut in half, and scoop out the seeds in the middle.

3) Place middle side down on the cutting board, and begin to cut across, about 1/2 - 3/4” thickness.

4) Place in a large wide bowl, and season. Use ample amounts of olive oil, around 3 tbsp or until well-coated, 1/2 tsp salt and a few grinds of pepper. Or try the blend below!

5) Roast for 20-25 minutes. Stir after about 10. If you like more crispy roasted veggies, leave in for 30-35 minutes.


nutrition tip  

Squash and orange veggies are rich in beta carotene, which our bodies use to make Vitamin A. Recent studies in the field of epigenetics show that betacarotene and other carotenoids can turn on certain genes to help to prevent the growth of cancerous cells in the body. Epigenetic's is a super fascinating field - check it out!


Beautiful Winter White Salad // Fennel, Beets + Grapefruit

Beautiful Winter White Salad // Fennel, Beets + Grapefruit

Fennel + mixed greens with beets, grapefruit walnuts + avocado.

A beautiful, delicious salad! Open this in the middle of your day for a recharge of bright energy. Chop slowly + carefully. Fennel tastes best when sliced thin!

Prep time: 10-15 minutes of chopping.

Serving Size: 1




1 fennel bulb

1 - 2 cups mixed greens

1/2 large ruby red grapefruit

1/2 avocado

2 small cooked beets

Handful of walnuts

Olive oil + Juice from 1/2 lemon


1) Slice fennel. This is the most important step in making this salad taste great. Slice in half, and place flat side down.

Start from the top and of the bulb, and create super thin slices! Save half of the fennel you chop for your salad tomorrow.

2) Segment grapefruit. Segment is a way to remove the inner pieces without all the pith (white around the fruit).

3) Toss mixed greens and fennel with 1 tablespoon olive oil.

4) Dice avocado and cooked beets into a bite size pieces

5) Make dressing - shake 1-2 tablespoons of olive oil + juice from half a lemon together in a jar until emulsified (creamy)

6) Layer salad. Greens + fennel —> beets —> avo — nuts —> another small drizzle of olive oil, S &P.

Simple Fall Kale Salad: Massaged Kale, Apple + Pumpkin Seeds

Simple Fall Kale Salad: Massaged Kale, Apple + Pumpkin Seeds

about this dish.

Prep Time: 10 - 15 minutes  Total Time: 10 - 15 minutes  

Serving Size: two salads


1 Lemon - juiced

Kale (on stem preferably)

Mixed Baby Greens

Apples (your favorite kind - I like organic Gala apples for this salad)

Pumpkin Seeds

Tempeh or Chickpeas

Olive Oil

Apple Cider Vinegar



  1. Cut kale away from stems. Chop kale really well.

  2. Slice apple. Place in a small bowl and toss with about a teaspoon of lemon juice.

  3. Make dressing - whisk 2 tablespoons olive oil + 1 teaspoon of lemon juice together. Then add 1/2 teaspoon turmeric + 1 teaspoon apple cider vinegar.

  4. Toss kale in dressing. Massage kale for about a minute or two - literally running your fingers over the kale, gently massaging it. This encourages the tough fibers to break down and become easier to chew as well as easier to digest. - you can dress the night before - it will be great tomorrow.

  5. Add apples + pumpkin seeds and toss well. Season with salt + pepper. Top with tempeh.