Pumpkin Seed Spinach Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 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
Ingredients
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1/2 cup unsalted pumpkin seeds
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2 tablespoons sugar
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1/8 teaspoon salt
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1/8 teaspoon ground cinnamon
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1/8 teaspoon ground cumin
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1/8 teaspoon ground ginger
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Pinch cayenne pepper
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DRESSING:
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1/4 cup vegetable oil
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2 tablespoons rice vinegar
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2 tablespoons maple syrup
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2 tablespoons mayonnaise
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1 teaspoon sugar
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SALAD:
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1 package (6 ounces) fresh baby spinach
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1/2 cup dried cranberries
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1/4 cup shredded Parmesan cheese
Directions
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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.
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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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