Harvest Salad with Pumpkin Vinaigrette
Adapted from the Institute for Integrative Nutrition
Salads aren’t just for summer. They’re a simple way to add nutritious, seasonal ingredients to your diet year-round. You can also personalize this dish by adding your favorite fruits, nuts, and protein.
Cook’s Review: “This easy-to-make recipe makes a great side or main dish salad. I used sunflower seeds in place of pumpkin seeds and omitted the pecans. Fresh cranberries were not in season, so I used organic cranberry sauce. The results were delicious.” ~ Sarah W.
Makes 4 side salads or 2 meal salads. There will be vinaigrette left over for more salads.
|1 large head of romaine lettuce, chopped|
|2 carrots, shredded|
|4 – 6 mushrooms, sliced|
|1 small green apple, sliced|
|1/4 cup NOW Raw Pumpkin Seeds*|
|1/4 cup cranberries|
|1/4 cup NOW Raw Pecans*, chopped|
|1/2 cup pumpkin puree|
|1/4 cup apple cider vinegar|
|1/2 cup Ellyndale Organics™ Extra Virgin Olive Oil*|
|3 or 4 fresh sage leaves, minced|
|1 garlic clove, minced|
|1/2 teaspoon sea salt|
|1/4 teaspoon black pepper, to taste|
*NOW items available at your local health food store
1. Mix all of the ingredients for vinaigrette in a blender.
2. Toss salad ingredients in a bowl, and top with the dressing.