Ingredients
1/4 cup pumpkin seeds
1/2 cup pecans, roughly chopped
2 tablespoons honey
1/4 cup water
1/4 teaspoon kosher salt
1/4 cup TAO Pomegranate Balsamic Vinegar
2 tablespoons champagne vinegar
1 tablespoon Edmond Fallot Dijon mustard
6 fresh sage leaves, chopped
2 boneless, skinless chicken breasts
4 cups spring mix
2 cups arugula
1 apple, sliced
4 ounces sharp cheddar cheese, diced
1/2 cup pomegranate seeds
Salt and black pepper to taste
Directions
Preheat the oven to 350°F. Spread the pumpkin seeds and hazelnuts out in a single layer on a baking sheet. Drizzle with honey and sprinkle with kosher salt. Bake for 8-10 minutes or until golden brown, stirring occasionally.
In a small bowl, whisk together TAO Pomegranate Balsamic Vinegar, apple cider vinegar, Dijon mustard, TAO Porcini Mushroom & Sage Infused Olive Oil, chopped sage leaves, 1/4 teaspoon salt, and black pepper to taste. Set aside.
Heat a grill pan over medium-high heat. Season the chicken breasts with salt and pepper, and grill for 5-7 minutes per side or until cooked through. Set aside to cool.
In a large bowl, toss together the spring mix, arugula, sliced apples, diced cheddar cheese, and pomegranate seeds. Add the roasted pumpkin seeds and hazelnuts.
Slice the chicken breasts into thin strips and add to the salad. Drizzle the salad with the pomegranate sage vinaigrette and toss to coat evenly. Serve immediately.
Adapted from The Original Dish blog