Pomegranate Salad with Figs & Pumpkin Seeds

Pomegranate Salad with Figs & Pumpkin Seeds Healthy Recipe

2 Servings 3 min Cook

Macros/Serving: 574 Calories
Tags:paleo | salads


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