Pumpkin Seed Spinach Salad

Total Time Prep/Total Time: 20 min.
Yield 10 servings
Test Kitchen Approved
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

  • 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

  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.

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
Recipe Creator

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