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.
- 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
Step 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.
Step 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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