Pepita Salad with Avocado & Orange

By Alexandra Caspero on February 27, 2014

 The best salad! Greens tossed with roasted carrots, mandarin oranges, avocados and pumpkin seeds. Vegan & Gluten-Free The best salad! Greens tossed with roasted carrots, mandarin oranges, avocados and pumpkin seeds. Vegan & Gluten-Free The best salad! Greens tossed with roasted carrots, mandarin oranges, avocados and pumpkin seeds. Vegan & Gluten-Free

There are salads and then there are salads.  This is the latter. Big hearty salads bursting with fresh produce and a bright, flavorful dressing. Whenever I talk to my clients about incorporating more salads into their meals, I get the obligatory eye-roll. But I’m not talking about boring salads of lettuce, croutons, shredded carrots and fat free dressing.
Uck. I wouldn’t want that either.

Big bountiful salads filled with raw or roasted vegetables, bright, flavorful dressings, lean protein & creamy avocado (a must for me). These are the salads dreams are made of.

Next time you’re craving a salad, try this one or follow my below guide:

1. Pick a base: any lettuce will do
2. Add extra green vegetables: green peppers, sprouts, broccoli, whatever
3. Add a pop of color: red bell peppers, carrots, tomatoes, you get the idea
4. Crunch! My favorite part- nuts, seeds, toasty things are best
5. Mix in extras: My go-to’s- chickpeas, baked tofu, cooked quinoa, rice or millet
6. Top it with a flavorful dressing! Save this mix-and match guide for healthy, delicious choices

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 


Pepita Salad with Avocado & Orange



Balsamic Chipotle Dressing:

  • 1/4 cup olive oil
  • 2 tbsp. balsamic vinegar
  • 1 chipotle pepper in adobo sauce
  • 1 tsp. dried oregano
  • pinch sea salt

Pepita Salad:

  • 1/3 cup pepita seeds (hulled pumpkin seeds)
  • 3 carrots, peeled and sliced
  • 1 tsp. olive oil
  • 1 avocado, chopped
  • 4 cups spring mix
  • 1/4 cup chopped cilantro
  • 2 oranges, peeled, membrane removed and sliced into segments


Make the Dressing:

  1. In a small blender combine the olive oil, chipotle, balsamic vinegar, and dried oregano. Blend until combined. If you don’t have a blender, whisk the ingredients together.

Make the Salad:

  1. Preheat the oven to 400 degrees F.
  2. Toss the carrot slices with olive oil and pinch salt and pepper. Place on a baking sheet and roast at 400 degrees F for 20 minutes until crispy and cooked through.
  3. Place the pepitas on a baking sheet and place in the oven the last 3 minutes the carrots are roasting. They should be toasted, not burned. If they need longer, roast them for another minute being careful not to burn.
  4. In a large bowl, combine the spring mix, orange segments, toasted pepita seeds, roasted carrots, cilantro and avocado.
  5. Toss with dressing.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge


Why not keep the salad love going? Enjoy these favorites:

1. Winter Kale Salad winter kale salad with preserved lemons and persimmons

2. Collard Power Salad
Collard Power Salad with Lemon-Tahini Dressing

3. Autumn Salad: Brussels Sprouts, Butternut Squash, Cauliflower with Horseradish Dressing
Roasted Brussel Sprout Salad with Horseradish Dressing

4. Roasted Peanut Kale Salad
peanut kale salad

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. DK
      March 1, 2014 AT 12:23 pm

      Avocado makes everything 🙂 Love black beans as well!

    2. Dana @ Conscious Kitchen Blog
      February 28, 2014 AT 12:56 pm

      I love your little formula of putting together a great salad. My must haves are avocados, black beans, grape tomatoes and bell peppers.