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Fresh Salad with Pistachio Pomegranate Dressing

More Than Spicy

Recipe by:


1/4 cup Setton Farms Scorpion Pepper Seasoned Pistachio Kernels
1/2 cup pomegranate seeds
1/4 cup walnuts
1 cup cubed butternut squash
1 pear sliced thin
Salad greens (we used arugula, but you can use kale, mixed greens, etc.)
2 tbsp goat cheese (gorgonzola works too!)
4 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey
Pinch of salt and pepper


1) Toss cubed squash in 1 tbsp olive oil and salt, arrange in a single layer on a lined baking sheet and roast for about 15 minutes, until golden and tender. Set aside.
2) Pulse the pistachio kernels and place in a glass jar, add all of the salad dressing ingredients (the remaining olive oil, balsamic vinegar and honey). Cover it with a lid and shake until combined.
Add salt and pepper to taste.
3) In a large bowl, add arugula, squash, goat cheese, pear, walnuts and pomegranate seeds. Drizzle dressing over and toss to fully coat everything in the dressing. Serve and enjoy!

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