Ingredients
- 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
Directions
-
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!
