Pumpkin Seed Salad

This Pumpkin Seed Salad is a crunchy and nutritious side dish that combines the earthy flavors of roasted pumpkin seeds with fresh greens. It's a perfect Paleo-friendly accompaniment to any meal, packed with healthy fats and proteins.

Ingredients

• Baby spinach - 100 grams
• Arugula - 50 grams
• Pumpkin seeds (raw) - 50 grams
• Cherry tomatoes - 100 grams, halved
• Red onion - 30 grams, thinly sliced
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 180°C (350°F).
2. Spread the raw pumpkin seeds on a baking sheet and roast in the oven for 10 minutes or until golden brown, stirring halfway through.
3. While the seeds are roasting, wash and dry the baby spinach and arugula, then place them in a large salad bowl.
4. Add the halved cherry tomatoes and thinly sliced red onion to the salad bowl.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper to create the dressing.
6. Once the pumpkin seeds are ready, allow them to cool slightly before adding them to the salad bowl.
7. Drizzle the dressing over the salad and toss gently to combine all ingredients.
8. Garnish with chopped fresh parsley and serve immediately.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from pumpkin seeds, promoting heart health.
• Packed with vitamins and minerals from fresh greens, aiding in overall wellness.

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