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Fall Salad with Pomegranate Maple Dressing

Tastes of fall in every bite. Recipe by Dora Daily, Dora’s Daily Dish


1 c pomegranate seeds

1/4 c maple syrup

1 T Dijon mustard

Salt & pepper

Blend pomegranate seeds in a blender. Strain to remove any seeds. Whisk juice with syrup, mustard, salt and pepper.


2 lbs. winter squash, peeled & diced

6 c greens

2 apples, diced

1 c pomegranate seeds

1 c chopped pecans

1/4 c raw pumpkin seeds

1/4 c dried cranberries

1 tsp. olive oil

Salt & pepper to taste

Toss squash with oil, salt & pepper. Roast at 350° until tender but not mushy, about 15 minutes. Let cool. Combine all ingredients and toss with dressing.