INGREDIENTS

• 1 ea. Ashbourne Farms Pumpkin, seeded, peeled, quartered, sliced 1/8” thick
• 6 Cups Ashbourne Mixed Greens
• 2 ea. Granny Smith Apples, quartered – thinly sliced
• 3 Tbsp. Extra Virgin Olive Oil
• 1 Cup Crumbled Feta Cheese

INGREDIENTS FOR PUMPKIN PICKLING LIQUID

• 2 Cups Rice Wine Vinegar
• ½ Cup Water
• 2 Tbsp. Sea Salt
• 1 Tbsp. Sugar
• 1/8 tsp. Cayenne
• ½ tsp. Black Peppercorns
• 1 ea. Bay Leaf

DIRECTIONS FOR PUMPKIN PICKLING LIQUID

1. Place vinegar, water, salt, sugar, black peppercorns, and bay leaf in saucepot and turn to medium high heat, bring to a boil, and remove from heat
2. Place sliced pumpkin in mixing bowl, pour liquid over mesh strainer on to pumpkin, discard peppercorns and bay leaf. Pickle pumpkin 30 minutes
3. Strain pumpkin and set aside
4. Reserving liquid for apples and vinaigrette
5. Place pickling liquid in refrigerator to cool
6. Once cooled, toss apple slices in liquid immediately after cutting to keep from browning

INGREDIENTS FOR SPICED PEPITAS

• 1 Tbsp. Honey
• 1 tsp. Smoked Paprika
• 1 Cup Pumpkin Seeds
• ½ tsp. Kosher Salt

DIRECTIONS FOR SPICED PEPITAS

1. Preheat oven to 300 degrees
2. Mix all ingredients for spiced pepitas
3. Toast spiced pepitas on parchment paper lined baking sheet for 30 minutes until caramelized and honey has glazed onto the seeds
4. Pull and let cool to room temperature

INGREDIENTS FOR VINAIGRETTE

• 1/3 Cup Pumpkin Pickling Liquid
• 1/3 Cup Extra Virgin Olive Oil
• 1 Tbsp. Dijon Mustard
• 1 ½ tsp. Local Honey
• 1 Clove Garlic, minced
• To Taste Fresh Cracked Pepper
• To Taste Sea Salt

DIRECTIONS FOR VINAIGRETTE

1. In large mixing bowl, combine all ingredients except oil
2. Slowly drizzle while whisking olive oil into the center of the bowl to emulsify the vinaigrette Set bowl aside