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Makes about 12 servings
Brown Cannon III

How to Make It

Step 1

In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.

Step 2

Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently.

Step 3

Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds.

Cetrella Bistro and Café, Half Moon Bay, CA

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