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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.

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