Who doesn’t love pumpkin in the fall? Utilize multiple parts of this fabulous squash to add depth to a tasty dish. Paired with hearty feta and tangy pomegranate seeds, this simple salad can be paired with any main course or can star as the main course itself.
Prep time
30 minutes
Serves 4
Ingredients
- 1 (10 ounce) package of mixed greens
- 1 pomegranate, peeled and seeded
- 1 (8 ounce) package of crumbled feta cheese
- ½ cup salted pumpkin seeds
- ¼ cup pumpkin puree
- ¼ cup cold pressed olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons water
- 1 clove garlic, minced
- 1 teaspoon honey
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- ½ teaspoon salt
Tip: Leftover pumpkin vinaigrette can be stored in the fridge for up to 4 days.
Instructions
- In a large bowl, mix together greens, pomegranate seeds, feta, and pumpkin seeds.
- In a separate bowl, whisk together pumpkin puree, olive oil, vinegar, water, minced garlic, honey, cinnamon, ginger, nutmeg, and salt.
- Pour pumpkin vinaigrette over salad and enjoy.
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