Capay Farms Fall Greens Salad with Pomegranate Seeds and Lemon Dijon Vinaigrette

Ingredients:

  • 1 pound Kaleidoscope Carrots*, peeled and cut into 1/2-inch cubes * Kaleidoscope Carrots are available at the supermarket or farmer’s market.
  • 1 large bunch Dinosaur Kale, ribs removed and cut into 1/2-inch strips
  • 4 cups arugula, washed and drained
  • 1 small head escarole, washed and cut into 1/2-inch strips
  • 1/2 cup pumpkin seeds, toasted
  • 1/2 cup pomegranate seeds
  • 1/2 cup grated Asiago Cheese
  • 1 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons Dijon Mustard
  • 2 teaspoons light, agave syrup
  • Kosher salt and fresh ground pepper

Getting it done:

To serve

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