Spinach Salad with Toasted Pepitas

Serves: 4

A healthy, satisfying salad made with simple ingredients in less than 30 minutes. Crisp from the veggies and toasted pumpkin seeds, and dressed in a simple honey mustard dressing!

Dovetailing Tip: When toasting the pepitas, toast extra 1/4 cup to use for Meal 4's Favorite Green Salad. Store the pepitas in a zip-lock bag. Don't refrigerate.

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4 large handfuls baby spinach or mixed greens (organic when possible)
1/4 red onion, thinly sliced
1/2 cup artichoke hearts, well drained + halved
1 roma tomato, sliced
1/2 cucumber, thinly sliced
1/4 cup raw pumpkin seeds (roasting instructions below | or buy roasted, salted pepitas)
1 tablespoon olive or grapeseed oil
pinch sea salt
3 teaspoons dijon mustard (or substitute spicy)
3 tablespoons salted creamy almonds butter (if unsalted, add a pinch more salt)
2 tablespoons maple syrup, agave nectar, or honey
1 or 2 grinds of freshly ground pepper
1 or 2 grinds of freshly ground sea salt
2 or 3 tablespoons milk or almond milk
1 to 2 tablespoon grapeseed oil, for added creaminess


Preheat oven to 350 degrees and toss pumpkin seeds in 1 Tbsp olive or grapeseed oil and a pinch sea salt. Spread onto a baking sheet and toast for 7-9 minutes, or until fragrant and very light brown - watch them closely as they can burn easily.
While the pumpkin seeds are roasting, prepare veggies and add to a mixing bowl. Set aside.
Prepare dressing by adding mustard, almond butter, maple syrup and salt and pepper to a small mixing bowl and whisking to combine. Then add milk or almond milk to thin. Go for your desired consistency - creamy but pourable. Add in another splash of a neutral oil - such as grape seed - if desired for extra body/creaminess. Taste and adjust seasonings as needed.
Dress salad with dressing and toss, then top with toasted pumpkin seeds and serve. Leftovers store well in the fridge (when undressed), though best when fresh.

Revised from Source: http://minimalistbaker.com/spinach-salad-with-toasted-pepitas-and-creamy-vegan-dressing/

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