Sometimes you just need your greens, and a side salad is where it’s at. But even simple salads don’t have to be boring. Fresh, organic greens tossed with a quick vinaigrette and some delicious, spiced seeds or nuts will add a ton of pizzazz with little effort.
Nothing says fall like pumpkins, and roasted pumpkin seeds are the perfect fall salad accouterments. On their own they can be a bit plain, but when you roast them with international flavors and spices, they can add a ton of pizzazz to any salad or even to sauteed greens. Make them ahead and keep them in an airtight container so they’re ready to throw on your greens at a moment’s notice.
Here’s a simple recipe:
- Wash the seeds to separate them from the gooey pumpkin innards. You can put everything in a bowl of water and work them out.
- Simmer the seeds in salty water for about 10 minutes. This helps them roast more evenly. You can also use this as a final clean up of your seeds.
- Drain the seeds and dry them thoroughly with towels. They’ll bake up crunchier if they are dry when roasted.
- Preheat oven to 325° F.
- Place the dry seeds in a bowl and toss lightly with oil or melted butter so that they are coated evenly.
- Add salt or other seasonings (curry, chili powder, sriracha, tamari, five spice, onion powder — experiment!) to taste and, again, toss to coat evenly.
- Spread the seeds evenly in a single layer on a baking sheet (using parchment paper or aluminum foil makes clean up much easier).
- Roast at 325°F for approximately 25 minutes, but check on your seeds every 10 minutes to assess doneness. They should be crispy on the outside but tender on the inside.