Hearty Fall Salad
  • Gluten Free

    Gluten Free

  • Dairy Free

    Dairy Free

  • Vegetarian


  • Vegan


Hearty Fall Salad


  • Acorn Squash, sliced
  • Salt and Pepper, to taste
  • ¼ C. Plus 2 Tbsp. Olive Oil, divided
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Dijon mustard
  • 6 C. Winter Greens and Microgreens
  • 1 Avocado, sliced
  • ¼ C. Pomegranate Seeds, fresh or frozen
  • ½ C. Made in Nature Pomegranate Ginger Nut Fusion


  1. Add 2 Tbsp. olive oil to a large pan over medium heat
  2. Season the squash with salt and pepper and add them to the pan. Cover and cook each side until browned. Set aside to cool
  3. In a medium bowl, whisk together ¼ C. olive oil, apple cider vinegar, maple syrup and Dijon mustard
  4. In a large salad bowl, dress and toss the greens. Add the pomegranate seeds, and season with salt and pepper
  5. To serve, divide the greens onto four salad plates, arranging the squash and Avocado slices on top. Garnish with our Nut Fusions

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