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Fall Superfood Salad

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Packed with the best of fall produce, this tasty superfood salad with orange cinnamon vinaigrette is the perfect light lunch.



For the salad:

  • 1/2 butternut squash, cubed
  • 1 tbsp coconut oil, melted
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 5oz pkg baby kale
  • 1 pomegranate, de-seeded
  • 1/2 cup chopped pecans
  • 1/2 bunch green onions, chopped (or 1/2 small red onion, sliced)
  • 3 tbsp Hemp Hearts

For the dressing:

  • 1/3 cup orange juice
  • 2 tbsp olive oil
  • 1 tbsp Hemp Hearts
  • 1 tbsp pure maple syrup
  • ¼ tsp cinnamon
  • 1/4 tsp salt
  • Freshly ground black pepper


  1. Preheat oven to 400F.
  2. Place cubed squash on a lined baking sheet. Drizzle with oil, cinnamon, and salt. Toss to combine. Roast for 30 minutes.
  3. Meanwhile, place kale, pomegranate, pecans, onions, and Hemp Hearts in a large bowl. Set aside.
  4. Place all dressing ingredients in a blender (I used my Nutribullet). Blend until smooth and creamy.
  5. Add baked squash to salad bowl, Drizzle with dressing and toss to combine. Season with salt and pepper to taste.