With fall upon us, we figured there’s no better way to celebrate than with a pumpkin salad. This salad is great for meal prep or a healthy dinner. Enjoy! 🙂


  • 5 cups pumpkin flesh or butternut squash (cut in 1/2 inch cubes)
  • 2 tbsp avocado oil
  • 2 tbsp fresh squeezed orange juice
  • 1 1/2 tbsp macadamia nut oil
  • 1 1/2 tsp lemon juice
  • 1/2 cup chopped walnuts
  • About 8 cups lightly packed arugula
  • 1/2 cup blueberries or raspberries
  • 2 chicken breasts cooked,shredded, and cooled


  1. Preheat your oven to 450 F.
  2. Toss the pumpkin or butternut squash cubes with the avocado oil and some salt and pepper.
  3. Place on a baking sheet and roast for about 15 minutes. Turn the cubes over and roast for another 15 minutes, until soft.
  4. Let the pumpkin or squash stand at room temperature to cool.
  5. Whisk the orange juice, walnut or macadamia oil and lemon juice in a bowl and add the walnuts and arugula and stir to coat with the vinaigrette. Season again with salt and pepper.
  6. Add the cooked chicken, roasted pumpkin, and berries and toss gently.
  7. Enjoy! 🙂

Pumpkin Salad