Name: Harvest Salad with Pumpkin Vinaigrette
Prep time: 10 min
Ingredients: 3 Tbsp freekeh; 8 cups mesclun mix; 1/2 cup blue cheese crumbles; 1/2 cup pistachio nuts; 1/2 cup dried cherries; 3/4 tsp garlic (minced); 3/4 tsp fresh ginger root (minced); 1 Tbsp red onion (minced); 2 Tbsp 100% Pure Pumpkin (canned); 2 Tbsp apple cider vinegar; 1 Tbsp maple syrup; 1/8 tsp kosher salt; 2 Tbsp olive oil

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Prep Time: 10

Course: Salad

Servings: 4 (click to scale)

Ingredients

Salad

3 Tbsp freekeh
8 cups mesclun mix
1/2 cup blue cheese crumbles
1/2 cup pistachio nuts
1/2 cup dried cherries

Dressing

3/4 tsp garlic minced
3/4 tsp fresh ginger root minced
1 Tbsp red onion minced
2 Tbsp 100% Pure Pumpkin canned
2 Tbsp apple cider vinegar
1 Tbsp maple syrup
1/8 tsp kosher salt
2 Tbsp olive oil

Instructions

Cook freekeh in simmering water until done, about 15 minutes. Drain, rinse and cool. Reserve.
Add garlic, ginger and onion to a small mixing bowl.
Add pumpkin, vinegar, maple syrup and salt.
Whisk ingredients together to combine. Slowly drizzle in oil while whisking constantly until all of the oil is incorporated.
Taste and adjust seasoning if needed.

To Plate

Add greens and sprinkle blue cheese, pistachio and dried cherries on top.
Drizzle with vinaigrette and enjoy!

Video

Nutrition

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