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Credit: Charles Schiller; Styling: Lynn Miller

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

277 calories; fat 25g; saturated fat 5g; protein 8g; carbohydrates 9g; fiber 2g; sodium 347mg.
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