Pumpkin Seed Salad

Pumpkin Seed Salad

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Give your salad a new spin. This copycat pumpkin seed salad will liven up your dinner and tastebuds.

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Time needed

20 min preparation + 5 min cooking

Serving Size / Yield

4-6 servings

Ingredients

  • 2/3 cup unsalted pumpkin seeds
  • 4½ tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • salt
  • pepper
  • 2 cups red cabbage, finely sliced
  • 2 carrots, shredded
  • 3 cups iceberg lettuce, finely chopped
  • ¼ cup sesame seeds
  • ½ cup cilantro, chopped

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Directions

Roast the pumpkin seeds in a small skillet on medium heat. Cook stirring frequently for about 5 minutes, or until the seeds smell fragrant. Stir in ½ tablespoon of oil and ¼ teaspoon salt. Set aside and cool. In a small bowl, combine the lime juice, honey, ½ teaspoon salt and ¼ teaspoon pepper. Add 4 tablespoons oil and whisk together. Set aside. In a large bowl, combine the cabbage, onions, carrot, lettuce, sesame seeds and cilantro. Toss to combine, add sauce and pumpkin seeds and toss again to coat well with dressing.

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