Pumpkin seed salad? Yes, you read that right! This unexpected salad is about to become your new favorite. Imagine this: crunchy toasted pumpkin seeds, vibrant greens, tangy cheese, and a bright vinaigrette. It’s a symphony of textures and flavors that’s as delicious as it is healthy.
Whether you’re looking for a light lunch, a simple side dish, or an exciting addition to your next potluck, this pumpkin seed salad is sure to please. It’s surprisingly versatile, and the nutty flavor of pumpkin seeds adds a unique twist you won’t find in your average salad.
Ready to toss up some goodness? Let’s get started!
Gathering Your Ingredients
Here’s what you’ll need to make this delicious salad:
For the Salad:
- 1 cup raw pumpkin seeds
- 5 oz mixed greens (or your favorite lettuce)
- 1/2 cup crumbled feta cheese (goat cheese is a great substitute!)
- 1/4 cup dried cranberries (or chopped dates for a different sweetness)
- 1/4 cup thinly sliced red onion
For the Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar (white wine vinegar works too)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for a vegan option)
- Salt and pepper to taste
Tools You’ll Need
- Baking sheet
- Small bowl
- Whisk
- Salad bowl
- Salad servers
Let’s Make Salad!
Step 1: Toasting the Stars of the Show – Pumpkin Seeds!
- Preheat your oven to 350°F (175°C).
- Spread the pumpkin seeds in a single layer on a baking sheet.
- Toast for about 10-15 minutes, shaking the pan halfway through, until they’re fragrant and lightly golden.
- Keep a close eye on them – they can burn quickly!
Toasted Pumpkin Seeds for Salad
Step 2: Whisking Up the Vinaigrette
- While the seeds are toasting, whisk together the olive oil, vinegar, Dijon mustard, and honey (or maple syrup) in a small bowl.
- Season with salt and pepper to your liking.
Step 3: Assembling Your Masterpiece
- In a large salad bowl, combine the mixed greens, crumbled cheese, dried cranberries (or dates), and red onion.
- Once the pumpkin seeds have cooled slightly, add them to the salad bowl.
- Drizzle with the vinaigrette and toss gently to coat.
Pumpkin Seed Salad Being Tossed
Tips & Tricks for Salad Success
- Don’t over-toast the seeds! Burnt seeds will taste bitter. Keep a close eye on them as they bake.
- Get creative with the add-ins! Chopped apples, pears, or roasted butternut squash would be delicious additions. You can even add in some cooked quinoa or lentils for extra protein.
- Make it ahead! You can prepare the individual components of this salad ahead of time. Just store the toasted pumpkin seeds, salad ingredients, and vinaigrette separately and combine them right before serving.
Take Your Taste Buds on an Adventure
This pumpkin seed salad is a delightful departure from the ordinary. The combination of flavors and textures will have you coming back for more.
If you’re a fan of butternut squash, check out our recipe for a comforting Butternut Squash Soup. And if you love the nutty crunch of seeds, our Sunflower Seed Salad is another winner.
Have you ever tried pumpkin seeds in a salad? We’d love to hear your thoughts! Share your experience and any creative variations you come up with in the comments below. Happy cooking!
