Spinach Salad with Blood Orange Vinaigrette

Photo: Charles Schiller; Styling: Lynn Miller

Yield: 8 Servings
Cost per Serving: $1.55
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 25g
  • Saturated fat: 5g
  • Protein: 8g
  • Carbohydrate: 9g
  • Fiber: 2g
  • Sodium: 347mg

Ingredients

  • 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

Preparation

  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.
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