Spice up your Thanksgiving Salad!
1 cup walnut halves
½ cup pumpkin seeds
1 Tbsp. olive oil
3 cups cut-up pumpkin (½ inch cubes)
1 head of endive
2 cups tightly packed baby spinach
Seeds from 1 pomegranate (about 1 cups)
1 persimmon, cut into thin slices
2 cups seedless red grapes, cut in half)
2 avocados, peeled, cut into ½-inch cubes
¼ cup pumpkin seed oil
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. honey
Salt and pepper
1 pkg. (4 oz.) goat cheese
4 tsp. Avocado Topping
For the Salad:
For the Dressing:
For the Topping:
Cook the walnuts and pumpkin seeds in a dry medium skillet over medium heat for 4 minutes or until lightly toasted, stirring frequently. Remove the nut mixture from the skillet, then set it aside to cool.
Heat the olive oil in the same skillet. Add the pumpkin; cook for 7 minutes or until the pumpkin is tender and lightly browned, stirring frequently. Remove the pumpkin from the skillet; cool.
For the Dressing, whisk the pumpkin seed oil, olive oil, balsamic vinegar, lemon juice and honey in a small bowl until well blended. Season with salt and pepper to taste.
Tear the endive into bite-size pieces; place it in a large salad bowl. Add the spinach, pomegranate seeds, persimmon, grapes and avocados along with the cooked nut mixture and pumpkin; mix lightly.
Drop small spoonfuls of the goat cheese over the salad. Sprinkle with the Avocado Topping.
Tips: Substitute acorn or butternut squash for the pumpkin.
Substitute walnut or avocado oil for the pumpkin seed oil.
- Serving Size
- 1 serving
- per serving
- 29.2 grams
- 55.9 grams
- 14.5 grams