Pomegranate Harvest Salad – Clean Kitchen Challenge

Pomegranate Vinaigrette

1/3 cup J. Olive Co. Pomegranate Balsamic vinegar
1/2 teaspoon paprika
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 tbs cup olive oil, J. Olive Blood orange or garlic oil

Directions

Combine ingredients in a small sauce pot.
Bring to a boil.
Reduce heat and allow to simmer for about 5-8 minutes until slightly thickened.
Set aside to cool. Once the dressing cools it will thicken even more.

Build your salad

arugula or spring mix greens
spiced pumpkin seeds and walnuts — I roast in the oven with, cooking spray, salt and paprika, 250 degrees, for about 10 minutes.
pomegranate seeds
acorn or butternut squash, baked— I use chopped butternut, roasted in the oven, 375 degrees, with salt, paprika and drizzle of J. Olive Blood orange oil and pomegranate balsamic.
fat free feta cheese