Pumpkin Salad
Recipes

Pumpkin Salad

One of our favorite fall lunch recipes is this Pumpkin Salad with pomegranate seeds! Vegan and gluten free, it's a crowd favorite for pot luck dinners and picnics as well. 

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To Grab

  • Pumpkin
  • 1 Cup Arugula (or green of choice!)
  • Pomegranate Seeds
  • Toasted Walnuts
  • Red Onion Sliced
  • 1/4 Cup Olive Oil
  • 1 TBSP Apple Cider Vinegar
  • Salt & Pepper

 

To Do

  1. Preheat oven to 350F. Drizzle pumpkin with olive oil & place skin side up on baking sheet. Roast for 45 min. Remove skin & dice into bite-size cubes. 
  2. In a bowl, add pomegranate, walnuts, red onion. Toss olive oil and apple cider vinegar. Season with salt and pepper. Enjoy! 

 

 

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