Spinach Salad with Pumpkin Seeds & Cranberries

This is becoming a favorite at our house. It’s easy, and you can prep all the ingredients before, in little bowls and whisk-up a delicious maple syrup/mayo dressing.  Two minutes before sitting down for dinner, just combine, toss and serve.

Ingredients:

• 1/2 cup unsalted pumpkin seeds
• 2 Tablespoon sugar
• 1/8 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• pinch cayenne pepper
• Dressing:
• 1/4 cup vegetable oil
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 teaspoon sugar

Salad:

• 1 package (or apprx 6 oz) fresh baby spinach
• 1/2 cup dried cranberries
• 1/4 cup shredded Parmesan cheese

1. In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar melts, about 4 minutes. Spread mixture on waxed paper to cool.

2. In a small bowl, whisk dressing ingredients until smooth.

3. Place spinach in large salad bowl.

4. When ready to serve, combine the spinach, cranberries, cheese, and pumpkin seeds. Either toss with dressing, or serve dressing along side.

Yield: 8 small servings.