LOS ANGELES, October 13, 2014 – Pumpkin seeds, crisp lettuce and apples combine to create a great lunch or dinner salad.
Savory pumpkin salad
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.
Listen to PAIRED on Blog Talk Radio – Pumpkins – roasting seeds to soup