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Pumpkin Patch Salad

C’mon folks, we’re headin’ to the pumpkin patch! The Applefield Farm pumpkin patch, that is! You can thank Farmer Ray for the tasty pumpkin in this salad tonight, there’s a lotta love that went into growing each and every piece. We tossed those love-filled pumpkins up with some delicata squash and drizzled some maple syrup and lime juice all over. A little sweet, a little acidic, a whole lotta tasty. Add some pepitas, add some dried cranberries, and some hearty greens like kale and arugula, and you’ve got yourself the bones of a salad like no other. That honey-lime vinaigrette has a smidge of dijon that takes it over the top, so drizzle it UP. We like to plop our beet hummus in the corner of our bowl and scoop some with each bite, but there’s really no wrong way to enjoy your hummus 🙂

What’s in your bag:

  • Your bowl 
  • Beet hummus
  • Honey lime dressing

What you’ll need from home:

  • A fork, maybe?

How to prep:

  1. Remove the ramekins of hummus and dressing.
  2. Drizzle your dressing all over, and toss, toss, toss!
  3. Scoop your hummus into your salad. Divvy it up amongst your salad or just add one big scoop, you do you.
  4. Dig in! 

Total prep time: 2 minutes

That’s it! Dinner solved, dinner served. #weareWECO

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