Wilted Greens With Pomegranate and Pumpkin Seeds

1. 1

   1) Toast pumpkin seeds in a dry pan over medium heat until fragrant and lightly browned, about 3-4 minutes.

2. 2

   Set aside to cool.

3. 3

   2) Saute shallots with 1 teaspoon of olive oil over medium heat for 2-3 minutes, until soft.

4. 4

   Set aside.

5. 5

   3) In a large saucepan, cook balsamic and agave over medium heat for 2 minutes.

6. 6

   Add the cooked shallots and continue cooking for another 2 minutes.

7. 7

   4) Turn off the heat and slowly whisk in the 3/4 cups of olive oil.

8. 8

   5) Pile the cut greens onto a platter or in a large bowl and pour the dressing over the greens.

9. 9

   6) Toss in the pomegranate seeds and toasted pumpkin seeds until combined.

10. 10

    Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.