Ingredients
1/2 cup unsalted pumpkin seeds2 tablespoons sugar1/8 teaspoon salt1/8 teaspoon ground cinnamon1/8 teaspoon ground cumin1/8 teaspoon ground gingerPinch cayenne pepperDRESSING:1/4 cup vegetable oil2 tablespoons rice vinegar2 tablespoons maple syrup2 tablespoons mayonnaise1 teaspoon sugarSALAD:1 package (6 ounces) fresh baby spinach1/2 cup dried cranberries1/4 cup shredded Parmesan cheese
Preparation
In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar melts, about 4 minutes. Spread mixture on waxed paper to cool.
In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing.
