Autumn Crisp Salad



  • 1-2 Boxes of Olivia Organic’s Power Greens or Arugula
  • 2 honey crisp apples sliced
  • Arils from 1 pomegranate
  • Optional: ½ cup crumpled goat cheese

Toasted Pumpkin Seed topper

  • 1 TBSP organic grade A maple syrup
  • 1/3-1/2 cup raw pumpkin seeds
  • ½-1 tsp cinnamon
  • 1 TBSP Avocado oil
  • 1 tsp Celtic/Himalayan salt

Cider Vinaigrette

  • 1/3 cup Cold Pressed Avocado Oil
  • 1 shallot sliced
  • 2 cloves chopped garlic
  • 2 TBSP Bragg’s Apple Cider Vinegar
  • 1 TBSP fresh thyme leaves
  • Himalayan or Celtic sea salt & pepper
  • ½ crushed red pepper flakes



  1. Preheat oven to 350. Line a baking tray with parchment paper and prepare your pumpkin seeds! Combine maple syrup, raw pumpkin seeds, cinnamon, salt, and avocado oil in a medium bowl. Once oven is ready, spread out mixture on the prepared tray and pop in the oven for 10 minutes or until they are golden.
  2. Next heat up your avocado oil on low heat in a small saucepan. Once sizzling, add in your chopped garlic & shallot and cook until fragrant about 2-5 minutes. Remove from heat and let cool for about 5 minutes. Add in the apple cider vinegar, thyme leaves, red pepper flakes, and salt & pepper to season.
  3. Lastly put together your salad in a large bowl. Add your greens, apple slices, pomegranate arils and mix together. Toss in your toasted pumpkin seeds, optional goat cheese crumbles, and your vinaigrette & enjoy!