Greens with Spiced Pumpkin Crunch
#main
#greens
#spiced
#pumpkin
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- arugula 5-6 oz
- best-quality extra virgin olive oil 2 tbsp
- aged balsamic vinegar 1 tbsp
- Kosher
- Spiced Pumpkin Crunch ½ cup
📝
Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For more variety, add some sliced fennel, shredded carrots, sliced Granny Smith apple, and/or pomegranate arils before drizzling with the olive oil and vinegar. For more protein and crunch, top with crispy chickpeas or crispy lentils (for a homemade alternative, make the Simple Roasted Chickpeas on page 236 of Big Vegan Flavor).
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1Gather: arugula , best-quality extra virgin olive oil , aged balsamic vinegar , Kosher salt or sea salt and freshly cracked black pepper, Spiced Pumpkin Crunch .
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2Add the salad greens to a large bowl. Drizzle the greens with the olive oil and vinegar in about a 2:1 ratio until well dressed to your liking. Season with a pinch or two of salt and several cracks of pepper. Toss well with tongs or your hands.
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3Sprinkle on the Spiced Pumpkin Crunch. Season to taste with more salt and pepper if needed, or more olive oil or vinegar as desired.