Your Guide To Fall Fruit & Veggie Shopping + Fall Recipe! 

* Save these infographics for later when you go shopping! ;)

Seasonal Recipe: Pumpkin Pear Salad (3-4 servings)

For Roasted Pumpkin:

• 3 cups butternut squash
• 1 TB olive oil
• Salt and pepper to taste

For Pumpkin Seed Oil Vinaigrette:

• 3 TB pumpkin seed oil
• 2 TB apple cider vinegar
• Salt and pepper to taste

For Pumpkin Pear Salad:

• 6 cups baby spinach (4 handfuls)
• 1 pear
• ½ cup pomegranate seeds
• ½ cup walnuts
• ¼ cup parmesan cheese shaved

Instructions:

1. Preheat oven to 430F/220C (standard) or 390F/200C (fan/convection).
2. Line baking tray with baking paper and set aside.
3. Peel and cut the pumpkin into 1.25" / 3cm cubes.
4. Toss pumpkin with olive oil, salt, and pepper. Spread on a baking tray, and bake for 20 minutes. Remove the tray from the oven, flip pumpkin cubes, and then bake for another 7 - 10 minutes until nice and golden.
5. Remove the pumpkin from the oven and let it cool at room temperature.

Make Salad Dressing:

1. Place ingredients in a jar with the lid, close, and shake.
2. Taste and adjust to taste. Note that dressing will be a bit sharp to taste, but it will balance itself out in the salad.

Assemble the Salad:

1. Wash and slice the pear. You can cut it into cubes or make thin slices.
2. Place spinach in a bowl. Drizzle with a bit of dressing then toss.
3. Add in roasted pumpkin, sliced pear, walnuts, and pomegranate seeds. Toss everything together, very gently.
4. Top the salad with shaved parmesan cheese.
5. Transfer into a serving dish. Drizzle with remaining dressing. Enjoy!

* Recipe Inspo: https://www.natalieshealth.com/roast-pumpkin-pear-salad/