Ingredients
Scale
Salad:
- 8 ounces of washed baby spinach, 8 cups
- 8 ounces raspberries, 3 cups, washed and drained
- 1 large ripe avocado, peeled, pitted, and cubed
White Balsamic Vinaigrette:
- 2 Tablespoons white balsamic vinegar
- 4 Tablespoons extra virgin olive oil
- sea salt to taste
- optional touch of maple syrup if your vinegar is really sour
Garam Masala Pumpkin Seeds:
- 1/2 cup raw pumpkin seeds
- 1 Teaspoon garam masala
- 1 Tablespoon maple syrup
- sea salt to taste, I used 1/4 Teaspoon
Instructions
- Place the baby spinach, raspberries, and avocado in a large serving bowl.
- Place the ingredients for the white balsamic into a glass jar, secure the lid, and shake the dressing together until it’s emulsified. Season to taste with sea salt and a touch of maple syrup if needed. If the dressing separates before you’re ready to use it, simply shake it together again.
- Toast the pumpkin seeds in a 9″ cast iron pan over medium-low heat for 10 minutes, or until the pumpkins seeds smell fragrantly toasted, and they start to make small popping sounds.
- Add the garam masala, maple syrup, and sea salt to the pan. Stir vigorously to combine, and turn the heat off after the liquid is absorbed by the pumpkin seeds.
- From here you can either let the pumpkin seeds cool in the pan, (if they stick to the pan use a metal spatula and they pop right out) or you can use them right away which adds a nice warm element to the salad.
- Toss the salad with the pumpkin seeds and vinaigrette.
- Serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins