Roasted Squash Salad with Savory Granola

Granola ingredients 

  • 1/2 cup raw chopped hazelnuts
  • 1/4 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup raw pistachios 
  • 1 tbsp chili flakes(optional)
  • 1/2 tbsp coriander seeds
  • 1/2 tbsp fennel seeds
  • 1/2 tsp salt
  • 1 tbsp Pines Real.Green.Food. powder blend
  • 4 tbsp coconut oil


  • Preheat the oven to 320 F.
  • Grind the coriander seeds, fennel seeds and salt. 
  • Mix all the ingredients together, transfer onto a baking pan. Bake for 20 minutes. 

Salad ingredients

  • 2 delicata squash
  • 4 tablespoon extra virgin olive oil (2 T for squash – 2 T for dressing)
  • Freshly ground pepper
  • 1 teaspoon sea salt
  • 1 tablespoon white wine vinegar
  • 1 tsp maple syrup
  • 1 tsp mustard 
  • 1 handful greens 


  • Preheat oven to 400 F and line the sheet pan with parchment paper.
  • Slice each delicat squash into ½” disks and scoop out the seeds.
  • Toss the squash with oil, and pepper. Roast for 30 minutes until golden brown.
  • While squash roasts, make the dressing by adding salt, oil, mustard, vinegar and syrup in a small bowl. Whisk until well combined. 
  • Arrange the greens on a plate and gently place your squash on top. Finish with dressing and granola. 

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