Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.35 Kcal (897 kJ) | ||
| Calories from fat | 159.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.75g | 27% | |
|---|---|---|---|
| Cholesterol | 27.79mg | 9% | |
| Sodium | 212.45mg | 9% | |
| Potassium | 303.46mg | 6% | |
| Total Carbs | 5.38g | 2% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 8.76g | 18% | |
| Vitamin C | 25.7mg | 43% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 7.4mg | 41% | |
| Calcium | 107mg | 11% | |
| Amount Per 100 g | |||
| Calories | 188.2 Kcal (788 kJ) | ||
| Calories from fat | 140.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.58g | 27% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 9% | |
| Sodium | 186.53mg | 9% | |
| Potassium | 266.44mg | 6% | |
| Total Carbs | 4.72g | 2% | |
| Sugars | 3.14g | 14% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 7.69g | 18% | |
| Vitamin C | 22.5mg | 43% | |
| Vitamin A | 0.4mg | 16% | |
| Iron | 6.5mg | 41% | |
| Calcium | 93.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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