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Pumpkin Seed Spinach Salad

Pumpkin Seed Spinach Salad
Here's a fresh new use for pumpkin seeds kernels. This sweet, light and tasty salad is studded with cranberries for attactive color. —Taste of Home Test Kitchen
10 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1/2 cup unsalted pumpkin seeds
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground ginger
  • Pinch cayenne pepper
  • DRESSING:
  • 1/4 cup vegetable oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • SALAD:
  • 1 package (6 ounces) fresh baby spinach
  • 1/2 cup dried cranberries
  • 1/4 cup shredded Parmesan cheese

Directions

  • In a large skillet, toast seeds over medium heat for 2 minutes,
  • stirring often. Add sugar and seasonings. Continue to cook and stir
  • until sugar melts, about 4 minutes. Spread mixture on waxed paper to
  • cool.
  • In a small bowl, whisk dressing ingredients until smooth. In a large
  • salad bowl, combine the spinach, cranberries, cheese and pumpkin
© Taste of Home 2013

2 of 2

Pumpkin Seed Spinach Salad (continued)

Directions (continued)

  • seeds. Serve with dressing. Yield: 10 servings.
© Taste of Home 2013