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  • For the Salad:
  • 5 oz. Josie’s Organics Organic Heirloom Crisp
  • 1/3 cup Pumpkin Seeds
  • 1 tbsp. Maple Syrup, or honey
  • 1 Honeycrisp Apple, thinly sliced
  • 1/2 Avocado, chopped
  • 1/3 cup Pomegranate Seeds
  • 1/3 cup Feta, crumbled
  • For the Dressing:
  • 3 tbsp. Olive Oil
  • 2 tbsp. Apple Cider Vinegar, or champagne vinegar
  • 1 tbsp. Honey
  • 1 tbsp. Dijon Mustard
  • Juice and Zest of 1 Orange
  • Salt & Black Pepper, to taste

Servings: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 1

    Preheat oven to 400F. Line a baking pan with parchment paper.

  • 2

    Add the pumpkin seeds to the prepared pan. Drizzle with the maple syrup. Toss together.

  • 3

    Bake the pumpkin seeds for 8-10 minutes, until lightly browned and maple syrup is bubbling. Let cool until hardened, about 3-4 minutes.

  • 4

    In a large bowl, toss all the dressing ingredients together. Mix well. Season with salt and black pepper to taste.

  • 5

    Add the heirloom crisp lettuce to the bowl and toss in the dressing.

  • 6

    Top with the thinly sliced apples, caramelized pumpkin seeds, crumbled feta, chopped avocado, and pomegranate seeds. Enjoy!

A Bright Moment

A Bright Moment


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