Courtesy of Capay Valley Farm Shop
1/2 cup pumpkin seeds, chopped
4 loose cups spinach leaves or other salad green
2 oz feta cheese, crumbled (optional)
2-3 tablespoons homemade vinaigrette dressing of choice
- Cut pomegranate in half, score skin, hold over a bowl and hit outside with wooden spoon or spatula to remove seeds.
- Place seeds in frying pan over medium heat.
- Toast 2-4 minutes, shaking frequently to avoid burning. Remove from heat when fragrant, warm and browned in places.
- Toss spinach, cooled seeds, pomegranate seeds in bowl with salad dressing. Top with feta cheese and serve.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com