Pomegranate Salad with Figs & Pumpkin Seeds

Ingredients

• Pumpkin and squash seed kernels

  Seeds, dried

  ½ cup or 65g

• Figs, dried

  Uncooked

  1 cup or 149g

• Pomegranate juice

  Bottled

  ½ cup or 125g

• Balsamic vinegar

  ⅓ cup or 85g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Garlic

  Raw

  1 clove or 3g

• Lettuce

  Romaine or cos, raw

  5 cup shredded or 235g

• Arugula

  Raw

  2 cup or 40g

• Radicchio

  Raw

  1 cup, shredded or 40g

• Dates

  Medjool

  2 date, pitted or 48g

• Pomegranates

  Raw

  ½ cup arils (seed/juice sacs) or 87g

Directions

1. 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.
2. Use fresh figs if available. Otherwise, soak 1 cup dried unsulfured figs overnight to soften. Slice into wedges.
3. 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).
4. Inspired by: Dr. Fuhrman 3 Step Recipes

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