Dukkah and maple roasted squash salad

The Fall season brings lots of fresh produce and flavors that inspire warmth, gratuity, and bounty. This salad encompasses all of these and it super easy to put together. Dukkah, an Egyptian spice, enhances the softness of the Delicata Squash, compliments the natural sweetness of maple and adds to the warmth of the season. Try it for a simple, wholesome lunch or bring it to your next get-together.


  • 1 Delicata squash, cut in half moons

  • 3 TBSP Lakanto Maple Syrup

  • ½ TBSP melted Coconut Oil

  • ~2 TBSP Dukkah Seasoning

  •  2 1/2 TBSP Sesame Seeds

  •       1/4 cup Raw Almonds

  •       1/4 cup Raw Pistachios

  •       1 TBSP Cumin Seed

  •       1 TBSP Anise Seed

  •       2 TBSP Coriander Seed

  •       1 1/2 TBSP Fennel Seed

  •       1/2 TBSP Smoked Paprika

  •       1/2 TBSP Red Chili Flakes

  •       1 TSP Salt

  •       1 TSP Black Pepper


  • 1 TBSP melted coconut oil

  • 2 TBSP Maple Vinegar

  • 1 TBSP Lakanto Maple Syrup


  • 2 cups greens of choice

  • 1/4 cup Pomegranate seeds

  • 1/4 Cup pumpkin seeds

  • 1/4 cup goat cheese

  • 1 cup pecans

Toss cut squash in oil and syrup. Sprinkle Dukkah seasoning to coat squash. Roast at 375 for 20 minutes, flipping half way through. 

Combine all dressing ingredients and lightly toss with all salad ingredients. Top with squash and season with s&p

**pro tip: microwave squash for 7 minutes to soften- makes it easier to cut