Friday Food Tip #178

Friday Food TipFoodLogo Roast pumpkin or sweet potato and toss together with halved cherry tomatoes, baby spinach leaves, toasted pine nuts, pomegranate seeds and Persian feta to make a salad. For the dressing, combine ¼ cup red wine vinegar, ¼ cup olive oil, 2 tablespoons pomegranate molasses and some mustard to taste. You could also add any of the following: red onion, eggplant, zucchini or avocado.

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