Prep Time
10 Mins
Cook Time
5 Mins
Yield
8 Servings
Photo: Charles Schiller; Styling: Lynn Miller

How to Make It

Step 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.

Step 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.

Step 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.

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