Pumpkin Mixed Greens Salad With Maple Vinaigrette
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Cooking Light. Nov 06.
tablespoons raw pumpkin seeds
cup cubed peeled
(1/2-inch cubes, about 8 ounces)
red wine vinegar
extra virgin olive oil
fresh ground black pepper
cups mixed salad greens
Preheat oven to 400°.
Place pumpkinseeds in a medium nonstick skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently. Remove from pan.
Coat pan with cooking spray. Add pumpkin, and cook 8 minutes or until browned and tender. Remove from pan. Add thyme, tossing to combine. Cool.
Combine vinegar, oil, syrup, salt, and pepper, stirring with a whisk. Drizzle over salad greens; toss well to coat. Add pumpkin and pumpkinseeds; toss.
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