1/2 pound romaine lettuce, chopped
1 can (15 oz.) dark red kidney beans, drained and rinsed
1/2 cup thinly sliced red onion
1/2 cup Newman's Own® Lite Raspberry & Walnut Dressing
1 1/2 cups roasted, peeled and cubed fresh beets
24 red grapes, halved lengthwise
1/2 cup pomegranate seeds
3 ounces crumbled blue cheese
1 1/2 tsp chili powder
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/3 cup pepitas (raw green pumpkin kernels)
1 tsp extra virgin olive oil
Chill all 8 salad ingredients and 6 salad bowls. Preheat oven to 375 degrees.
In a small bowl, mix together zest, sugar, chili powder, salt and pepper. Set aside.
Spread the pepitas out on a baking sheet. Roast in the oven for 6 - 7 minutes until lightly browned. Add the pepitas to a medium bowl and cool slightly for 2 minutes. Stir in oil and reserved zest mixture. Set aside.
To prepare the salad, add the lettuce, kidney beans, red onion and dressing to a large bowl and toss together evenly. Divide the lettuce and bean mixture into the individual salad bowls. Evenly divide beets, grapes, pomegranate seeds and cheese on top of the lettuce. Sprinkle with pepitas, additional dressing, and serve immediately.
Print this recipe Print