Salad With Radishes And Spicy Pumpkin Seeds Recipes

PUMPKIN SEED SPINACH SALAD

Steps:

• 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., In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing.

SALAD WITH RADISHES AND SPICY PUMPKIN SEEDS

Steps:

• In a large bowl, whisk together orange juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
• Add lettuce and radishes to bowl; toss gently to coat with dressing. Divide salad among four plates; sprinkle with pumpkin seeds.

SPICY PUMPKIN SEEDS

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.

PEELED ASPARAGUS SALAD WITH RADISH AND TOASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
• Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
• Peel asparagus from just below the top of the stalk, creating long strips. Place the asparagus into a large bowl. Set aside the tops of the asparagus for garnish.
• Remove the stems and roots from the radishes. Slice into thin circles with a knife or mandoline. Place in the large bowl with the asparagus.
• To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste. Toss.
• Garnish with the reserved asparagus tops and chive flowers, and serve.

SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS

Steps:

• Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
• Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
• Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
• Do Ahead
• Dressing can be made 5 days ahead. Chill in a resealable container.