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Pumpkin Seed Spinach Salad

Total Time

Prep/Total Time: 20 min.


10 servings

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


  • 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
  • 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


  1. 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.
  2. In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing.

Nutrition Facts

3/4 cup: 136 calories, 9g fat (1g saturated fat), 2mg cholesterol, 93mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 2g protein.

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Average Rating:
  • barsto
    Nov 25, 2011

    This salad has become a family favorite!!I find it not only delicious, but very versatile . I add sliced red onions, and have varied the cheese (blue cheese or feta). I tried it with a mixture of spinach and field greens - delicious!!! A real winner.

  • pinot
    Nov 9, 2010

    Sorry, I was so excited about this salad that I forgot to rate it :(

  • pinot
    Nov 9, 2010

    I made this salad for a family gathering and it was amazing! Everyone loved it - even those who do not usually eat spinach. The dressing is delicious and definitely makes the salad. Only recommendation would be to toast seeds longer than 2 minutes - until they are golden. I can't wait to serve it again!