We just got back from visiting family in the midwest. This recipe is one my mom likes to make often, though I have put my own twist to it. She asked me to make it one evening for dinner, but we were out of sliced almonds, which she toasts on the stove with a little bit of honey and sprinkles over the salad. I found raw pumpkin seeds in her freezer and devised my own version of candied seeds. We made this salad again and again during our trip and everyone enjoyed it!
Since we've been back home, our children have been picking all of the juicy, ripe strawberries growing in a special 3-tiered strawberry bed we built a few years ago for our backyard. I am not sure there will ever be enough for a salad! If you don't have strawberries available, try fresh blueberries, blackberries, or raspberries instead.
My mom also likes to use thinly sliced red onion in place of the green onions. Sometimes she even uses raspberry vinegar instead of red wine vinegar. You can find raw pumpkin seeds (also called pepitas) in the bulk section of your local food co-op or health food store. If you don't want to use pumpkin seeds, try sliced or slivered almonds. We use coconut nectar which is slightly sweet and mainly composed of fructooligosaccharides (sugars that feed beneficial bacteria in your gut). The dressing recipe is from our first cookbook. You might have extra dressing leftover. I always like to make more, just so I can have leftovers!
Candied Pumpkin Seeds:
1 cup raw pumpkin seeds
2 tablespoons coconut nectar
1 head red leaf lettuce, rinsed and spun dry
2 to 3 green onions, sliced into thin rounds
1 pint fresh strawberries, hulled and cut into quarters
1/2 cup extra virgin olive oil
6 tablespoons organic red wine vinegar
2 tablespoons honey or coconut nectar
2 tablespoons poppy seeds
1/2 teaspoon sea salt
To make the candied pumpkin seeds, first oil a plate with olive oil or line with parchment paper (the seeds will stick mercilessly otherwise), and set aside. Heat a 10-inch skillet over medium heat; add the seeds and toast them by keeping them moving in the pan. You can jiggle the pan or use a wooden spoon to do this. They should puff up and "pop" and turn slightly golden. If they brown, it means your heat is too high. It should take about 5 minutes depending on your stove. Then turn off the heat and immediately add the coconut nectar. Stir it into the seeds with a wooden spoon. The nectar should get stringy and when this happens, remove them from the pan and place onto your oiled plate. Let them cool completely to crisp up.
To make the salad, tear the lettuce into pieces and place into a salad bowl. Add the green onions and strawberries. Break up the cooled candied pumpkin seeds and sprinkle over the salad.
To make the dressing, place all ingredients into a small jar and shake well. Pour desired amount over salad. Store leftover dressing in the refrigerator for up to 10 days. Source: www.NoursishingMeals.com.
|Here is my mom, fit and healthy at nearly 60!|
More Salads and Dressings:
Everyday Salad Dressing
Raw Super Green Salad
Jalapeño-Lime Kale Slaw
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