Directions:
- In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.
- Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool.
- Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach.
- Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.
- Add the pepitas, feta and pomegranate seeds and toss well.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.79 Kcal (1716 kJ) | ||
| Calories from fat | 274.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.46g | 47% | |
|---|---|---|---|
| Cholesterol | 16.69mg | 6% | |
| Sodium | 1081.5mg | 45% | |
| Potassium | 799.21mg | 17% | |
| Total Carbs | 23.97g | 8% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 10.35g | 41% | |
| Protein | 11.63g | 23% | |
| Vitamin C | 61.1mg | 102% | |
| Iron | 7.7mg | 43% | |
| Calcium | 207.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 116.31 Kcal (487 kJ) | ||
| Calories from fat | 77.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 47% | |
|---|---|---|---|
| Cholesterol | 4.74mg | 6% | |
| Sodium | 306.96mg | 45% | |
| Potassium | 226.84mg | 17% | |
| Total Carbs | 6.8g | 8% | |
| Sugars | 2.34g | 33% | |
| Dietary Fiber | 2.94g | 41% | |
| Protein | 3.3g | 23% | |
| Vitamin C | 17.3mg | 102% | |
| Iron | 2.2mg | 43% | |
| Calcium | 58.8mg | 21% | |
* 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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