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people
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Ingredients
Pumpkin Seed Brittle
- 1/2 cup granulated sugar
- 1/4 cup corn syrup
- 3 tbsp water
- 3 tbsp unsalted water
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- pinch salt
- 1 cup pepitas
Salad
- 1 lb carrot peeled and cut in half (lengthwise)
- 2 tbsp Blood Orange EVOO
- 1 tbsp Melagrana Whole Fruit White Balsamic Vinegar
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 3 cups salad greens
- 2-3 tbsp pomegranate
Ingredients
Pumpkin Seed Brittle
Salad
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Instructions
- Combine sugar, corn syrup, and water in a medium saucepan over medium heat. Using a wooden spoon, stir to combine. Bring to a simmer, stirring frequently, until the sugar begins to caramelize. Remove saucepan from heat.
- To the saucepan, add butter, cinnamon, nutmeg, and salt. Stir to combine. Once combined (and the butter has melted), add pepitas, and again, stir to combine.
- Place mixture on a parchment line baking sheet. Spread out into an even layer. Set aside to harden at room temperature. Once hard, break into pieces.
- Preheat oven to 425°F. Place carrots on another baking sheet, drizzle with Blood Orange EVOO, Melagrana Whole Fruit White Balsamic Vinegar, and season with salt and pepper.
- Roast carrots for 10-12 minutes or until tender and slightly caramelized. Remove from the oven and set aside to cool slightly.
- To serve, divide salad greens on a plate or platter and top with carrots, brittle, and pomegranate. Drizzle salad with any remaining saucepan drippings (or a little extra EVOO and vinegar).