
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
- 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 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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