Spinach Salad with Blood Orange Vinaigrette

Spinach Salad with Blood Orange VinaigretteRecipe
Photo: Charles Schiller; Styling: Lynn Miller
8 Servings

Cost per Serving:



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1 cup raw shelled pumpkin seeds (pepitas)
Salt and pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/2 teaspoon vegetable oil
1/4 cup blood orange juice
1 tablespoon minced shallot
1 garlic clove, minced
1 tablespoon minced fresh ginger
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup olive oil
6 cups baby spinach
1 red bell pepper, seeded and cut into 1-inch strips
3 ounces crumbled Gorgonzola


Prep: 10 Minutes
Cook: 5 Minutes

Preheat oven to 375°F. Toss pumpkin seeds with 1/8 tsp. salt, cayenne pepper, cumin and vegetable oil. Spread in a single layer on a rimmed baking sheet; roast for 5 minutes, shaking pan halfway through. Pour into a dish; cool.

Make vinaigrette: Mix juice, shallot, garlic, ginger, vinegar, mustard and honey in a blender until smooth. With motor running, drizzle in olive oil. Season with salt and pepper.

In a salad bowl toss spinach and bell pepper with enough vinaigrette to coat. Add pumpkin seeds and Gorgonzola; toss. Serve extra dressing on the side.

Created date

September 2008

Nutritional Information

Calories 277
Fat 25 g
Satfat 5 g
Protein 8 g
Carbohydrate 9 g
Fiber 2 g
Sodium 347 mg