Name: Pumpkin Seed Spinach Salad
Prep time: 20 min
Yield: 10 servings
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

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Pumpkin Seed Spinach Salad

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

Instructions

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.