Roasted Pumpkin Seed Power Salad

A crunchy, nutrient-dense salad packed with protein, healthy fats, and essential minerals.

Ingredients

For the Salad:

• 1 cup raw pumpkin seeds (pepitas)
• 4 cups mixed leafy greens (such as spinach or arugula)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 cup crumbled feta cheese (optional)
• 1/2 tsp paprika or cumin (for seasoning the seeds)
• 1 tsp olive oil (for roasting)
• Pinch of salt to taste

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey (optional)
• Salt and black pepper to taste

Instructions

1. Roast the Pumpkin Seeds:
   • Heat a skillet over medium heat.
   • Add the pumpkin seeds, 1 tsp olive oil, paprika/cumin, and a pinch of salt.
   • Toast for 4 to 5 minutes, stirring frequently, until they turn golden brown and start to pop slightly.
   • Remove from heat and let them cool.
2. Prepare the Dressing:
   • In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
3. Assemble the Salad:
   • In a large salad bowl, combine the leafy greens, cucumber, and cherry tomatoes.
   • Top with crumbled feta cheese if desired.
   • Drizzle the dressing over the greens and toss gently.
   • Sprinkle the roasted pumpkin seeds generously on top just before serving to keep them crunchy.