Prep 30 mins
Cook 15 mins
Pumpkin seeds, known in Spanish as pepitas, have been part of the Mexican pantry since before the arrival of Columbus in the New World, while pomegranate seeds came to the Americas with the Spanish conquistadores. Here these two distinctive ingredients are joined by the musky papaya, a Caribbean native, in a colorful salad that complements simple grilled poultry and meats.
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh orange juice
- 3 small shallots, minced
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 6 tablespoons extra virgin olive oil
- 1⁄2 cup raw hulled green pumpkin seeds
- 1 tablespoon soy sauce
- 1 pomegranate
- 1 ripe papaya
- 3 bunches baby arugula, stemmed, carefully washed and dried
- 1 cup crumbled cabrales cheese or 1 cup Roquefort cheese
- FOR DRESSING: In a small bowl, whisk together the vinegar, orange juice, shallots, salt and pepper until the salt dissolves. Add the olive oil in a slow stream, whisking constantly until emulsified. Set aside.
- In a small, dry frying pan over medium heat, toast the pumpkin seeds until slightly puffed and golden, 3-5 minutes. Add the soy sauce and stir to mix, then immediately remove from the heat. Turn the pumpkin seeds onto a plate to cool.
- Cut off the blossom end of the pomegranate, removing some of the membrane but not cutting into the seeds. Score the skin into quarters, then break the fruit apart gently, following the scored lines. Bend back the thin hard skin and pull the seeds free of it. (If this step is done in a basin of water, the membrane and skin will float and the seeds will sink.) Set the seeds aside.
- Cut the papaya in half lengthwise and scoop out and discard the seeds. Cut each half into thin slices and place in a large salad bowl.
- Add the arugula, cheese and pomegranate seeds to the papaya. Drizzle on just enough of the dressing to coat, then toss gently. Sprinkle the pumpkin seeds over the top and serve. Pass the remaining dressing at the table.