RECIPE: Refreshing Pumpkin Seed Salad – decorative and festive


LOS ANGELES, October 13, 2014  – Pumpkin seeds, crisp lettuce and apples combine to create a great lunch or dinner salad.

Savory pumpkin salad

Serves 2


3 tablespoons white champagne vinegar

½ Honey crisp apple, thinly sliced

1 tablespoon and 1 teaspoon olive oil

½ shallot, peeled and cleaned then thinly sliced

¼ toasted pumpkin seeds

2 tablespoons shaved parmesan

½ bag of fresh baby spinach


Add 1 teaspoon of olive oil to a nonstick pan and heat on medium high.

Add the sliced shallots, season them with salt and saute until they are glossy and aromatic.

Once the shallots are ready add the champagne vinegar and cook for a few seconds.

Turn off the fire and add the olive oil.

In a large bowl add the spinach, sliced apples, toasted pumpkin seeds, parmesan and the warm dressing all over the spinach.

Toss everything together and season it with salt and cracked pepper.


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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.