2 Servings 3 min Cook
1/2 Cup Pumpkin And Squash Seed Kernels
1 Cup Figs, Dried
1/2 Cup Pomegranate Juice
1/3 Cup Balsamic Vinegar
1 Tbsp chopped Shallots
1 Clove Garlic
5 Cup shredded Lettuce
2 Cup Arugula
1 Cup, shredded Radicchio
2 Date, pitted Dates
1 Cup arils (seed/juice sacs) Pomegranates
Toast raw pumpkin seeds in a skillet over medium high heat, stirring frequently, until seeds are puffed and beginning to brown, 2-3 minutes.
Transfer to a large plate to cool.
Use fresh figs if available.
Otherwise, soak 1 cup dried unsulfured figs overnight to soften.
Slice into wedges.
Combine pomegranate juice, vinegar, shallots, and garlic in a food processor.
Pulse to combine well.
Toss lettuce, arugula, and radicchio with figs and dressing.
Sprinkle with toasted pumpkin seeds and, if available, fresh pomegranate kernels (arils).
Inspired by: Dr.
Fuhrman 3 Step Recipes
