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Pumpkin & Pomegranate Salad

Pumpkin & Pomegranate Salad
October 22, 2013 (Updated: October 8, 2018)
Lily Moran

Serves 2

Total Time:

Healthy immunity starts in the body, and what you eat plays a huge role. That’s why I like this simple salad – it’s loaded with nutrients, including a hearty dose of flu-fighting vitamin A from the roasted pumpkin. Serve it with a small portion of baked chicken or fish for a nutritious fall meal. Remember to buy organic ingredients whenever possible!

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  • 2 cups pumpkin, cut into 1-inch cubes
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon sea, Celtic, or lite salt
  • 1/8 teaspoon freshly ground pepper
  • 4 cups mixed salad greens
  • 1/2 cup pomegranate seeds
  • 4 teaspoons toasted pumpkin seeds
  • 1/4 cup crumbled goat cheese


  1. Preheat oven to 400 degrees. Mix pumpkin cubes with olive oil, salt, and pepper, and spread evenly in a baking pan. Roast for about 30 minutes, or until pumpkin is beginning to brown on the edges and feels a bit soft when a fork is inserted. Remove pumpkin from oven and cool thoroughly.
  2. Divide the greens in half on dinner plates. Distribute one cup of roasted pumpkin on each plate. Top each with ¼ cup of pomegranate seeds, 2 teaspoons pumpkin seeds, and 1/8 cup of goat cheese. Lightly top with your favorite salad dressing or Newport Natural Salad Dressing.

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