Looking for a super easy salad recipe to switch things up? This fall salad is perfect for lunch or for a last minute Thanksgiving dinner.

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You can buy pomegranate seeds so that you don't have to spend the time removing them yourself, but I love grabbing one fresh from the Farmer's Market while they're in season.

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Feel free to use a different type of cheese here like a goat cheese or sheep's milk manchego - I just love the sharpness of the raw parm with the toasty pistachios and sweet pomegranate

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(makes 2 full-size servings)

Ingredients:

For the salad

4 cups leafy greens

1/4 cup toasted pistachios

1/4 cup pomegranate seeds

1/4 cup raw parmesan, shaved or diced

For the dressing

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon dijon mustard

Juice of 1 lemon

Salt & pepper

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Directions:

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Combine the salad ingredients in a large mixing bowl.

Add the dressing ingredients to a mason jar and shake well to combine.

Pour the dressing over the salad, starting with just half and toss to combine. Add more dressing if needed.

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