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Pear Pomegranate Pumpkin Salad

Since we’re in the crucial weeks of the “New Year, New You” phase, I’m sure you’re all getting pretty tired of salads. Or maybe you love salads and could eat a salad for breakfast, lunch and dinner. I definitely could, especially if they looked like today’s salad. When I say I could eat salads for … [LINK]
3 Servings - 10 min -
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Servings:3  | Calories:483 | Total Fat:31g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 3g
15 %
Total Carb 52g
17 %
Fiber 11g
44 %
Sugars 17g
Cholesterol 0mg
0 %
Sodium 939mg
39 %
Protein 10g
19 %
42% Walnuts
27% Others combined
21% Butternut squash
8% Sesame oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Pomegranate seeds


1 medium butternut squash, peeled, Blade B, noodles trimmed
salt and pepper, to taste
1 large asian pear
5 oz container of arugula
3/4 cup pomegranate seeds
3/4 cup roughly chopped walnuts
1 tablespoon real maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon sesame oil
2 tablespoons apple cider vinegar
1 teaspoon white sesame seeds
1 tablespoon soy sauce
pepper, to taste
1 garlic clove, crushed and then minced

Directions : View recipe directions on
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