Simple Fall Salad

Serves 4

 1 head green leaf lettuce

½ cup pomegranate arils

¼ small red onion thinly sliced

½ cup pumpkin seeds toasted

1. Chop or tear the lettuce into pieces. Add it to a salad spinner and rinse, then spin dry.
2. Place lettuce into a salad bowl or large platter. Add the pomegranate arils and red onion to the salad.
3. To toast the pumpkin seeds, heat a 10-inch skillet over medium heat. Add the pumpkin seeds. 
4. Toast them by keeping them moving in the pan. They are done after most of them have "popped." Immediately transfer to a plate to cool. 
5. Add the pumpkin seeds to the salad just before serving (they will get soggy if you add them too early).
6. Serve salad with your favorite dressing.