ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach Salad with Blood Orange Vinaigrette

Photo: Charles Schiller; Styling: Lynn Miller
Prep time 10 mins
Cook time 5 mins
Yield 8 Servings


  • 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

Nutrition Information

  • calories 277
  • fat 25 g
  • satfat 5 g
  • protein 8 g
  • carbohydrate 9 g
  • fiber 2 g
  • sodium 347 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.