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!