This salad is fall on a plate. The slow-roasted delicata squash and broccolini, imbued with sage and thyme, atop soft, seasonal baby lettuces, gently tossed with our Apple Cider Vinaigrette and garnished with pomegranate and pumpkin seeds combine to create an artful, sweet, and savory masterpiece. Feel free to top it with your favorite KetoFLEX 12/3 protein.


While you’ll be roasting the delicata squash and broccolini simultaneously, you’ll need to cut the broccolini in advance. It’s important to wait 10 to 45 minutes after chopping broccolini (and all cruciferous vegetables) before cooking to allow for a chemical reaction that increases the amount of an anti-inflammatory compound called sulforaphane to derive optimal health benefits. 

Yield: Three Servings


● 1 small delicata squash (approximately 12 oz.), sliced
● 8 broccolini stalks, with stems removed
● 4 tbsp high polyphenol extra virgin olive oil (EVOO)
● 1 tsp sea salt
● 1/2 tsp thyme
● 1/2 tsp rubbed sage
● 6 cups seasonal mixed baby greens
● 1/4 cup Apple Cider Vinaigrette
● 4 tbsp pomegranate seeds for garnish
● 4 tbsp roasted pumpkin seeds with sea salt for garnish


1) Preheat oven to 400 °F.

2) Gently rinse and shake your broccolini until it’s dry. Cut off the stalks and discard or reserve them for another use. Make sure the broccolini florets are cut into bite-sized pieces. Set aside for between 10 to 45 minutes to increase the level of healthful sulforaphane.

3) Gently scrub your delicata squash. Keeping the skin on, cut off the ends of the squash, discard them, then slice the squash in half the long way. Discard the inside pulp and seeds. Slice the hollowed-out squash into even-sized half circles, approximately 1/2 inch or slightly thinner.

4) Pour the EVOO and the spices into a large mixing bowl. Stir well. Add the delicata squash and broccolini florets. Gently stir until all pieces are evenly coated.

5) Line a large baking tray (or two if necessary) with parchment paper. Place the delicata squash on one side (or tray) and broccoli florets on the other.

6) Place the tray(s) into the preheated oven. Around the halfway point (approximately 10 to 12 minutes), flip the delicata squash. When the squash and broccolini start to brown (another 10 to 12 minutes), they are done.

7) Set the two baking trays aside and allow them to cool for a few minutes.

8) Pour the well-blended Apple Cider Vinaigrette into a large mixing bowl. Add the seasonal baby greens and gently toss.

9) Arrange the dressed lettuce on plates. Add the still-warm delicata squash and broccolini florets on top.

10) Add extra vinaigrette dressing as needed.

11) Garnish with the pomegranate and pumpkin seeds to finish your masterpiece

Screenshot-2023-10-27-at-3.08.42 PM

Share This: