Yield
6 servings (serving size: 1 1/2 cups salad)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place pumpkinseeds in a medium nonstick skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently. Remove from pan.

Step 3

Coat pan with cooking spray. Add pumpkin, and cook 8 minutes or until browned and tender. Remove from pan. Add thyme, tossing to combine. Cool.

Step 4

Combine vinegar, oil, syrup, salt, and pepper, stirring with a whisk. Drizzle over salad greens; toss well to coat. Add pumpkin and pumpkinseeds; toss.

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