Spinach Salad with Blood Orange Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ingredients:
1 cup raw shelled pumpkin seeds (pepitas) |
salt and pepper |
1/8 teaspoon cayenne pepper |
1/8 teaspoon ground cumin |
1/2 teaspoon vegetable oil |
1/4 cup blood orange juice |
1 tablespoon minced shallot |
1 garlic clove, minced |
1 tablespoon minced fresh ginger |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1 tablespoon honey |
1/2 cup olive oil |
6 cups baby spinach |
1 red bell pepper, seeded and cut into 1-inch strips |
3 ounces crumbled gorgonzola |
Directions:
1. 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.
2. 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.
3. 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.
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