Roasted Pumpkin and Apple Salad

By Brooke Joanna Benlifer

Celebrate earthy flavors with this hearty salad.


Time: 40 min.

Servings: 2


  • 1 (5.3-ounce) bag of Brami Garlic & Rosemary Lupini Beans
  • 1 small sugar pumpkin
  • Zest and juice of ½ a lemon
  • 2 tablespoon of olive oil
  • Coarse salt and pepper
  • 1 large head of romaine
  • 1 (4-ounce) can olive-oil packed sardines, drained
  • 1 Gala apple, sliced
  • 3 tablespoons of dried cranberries
  • 3 tablespoons of sunflower seeds



  1. Slice the pumpkin in half and scoop out seeds. Cut each pumpkin half into 1 inch slices. Using a vegetable peeler, peel off skins. Cut all slices into 1 inch cubes.
  2. Mix cubes of pumpkin in a bowl with 1 tablespoon of olive oil and salt and pepper, to taste.
  3. Arrange pumpkin on a baking sheet. Bake for 30 minutes at 425 degrees, flipping halfway through.
  4. Whisk together lemon zest, juice, and olive oil. Add salt and pepper to taste.
  5. To a bowl add romaine, pumpkin, sardines, apple, cranberries, sunflower seeds, and Brami lupini beans.
  6. Drizzle on the dressing and toss together.

Multi-Serve (5.3oz) / 8 Pouches

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