Menu

Pumpkin Seed Spinach Salad

Add a Review
Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 11, 2022

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

Test Kitchen Approved

Pumpkin Seed Spinach Salad

0 | 0 Reviews Add your review
Yield: 10 servings
Prep: 20 min
Save Saved Saving print

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
Text Ingredients

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.
Loading Popular in the Community
Loading Reviews