Toasted Pumpkin Seed Salad with Avocado and Parmesan
It’s October, so suddenly all anybody can talk about is pumpkins. Pumpkin bread, pumpkin soup, pumpkin muffins, pumpkin lattes, pumpkin kebabs, pumpkin pot pie, pumpkin stroganoff…it’s pumpkin mania!
So I made this salad with a big bunch of pumpkin seeds, but truthfully, I haven’t gotten around to cracking open an actual pumpkin or a big orange can of Libby’s just yet. That’s right. I made life simple and ripped open a bag of pumpkin seeds rather than tear a bicep sawing into a big hard vegetable (or is it a fruit?) to scoop those little suckers out. Stick with me kids; I’m full of good ideas.
This recipe has been adapted from one of my favorite cookbooks, Stop and Smell the Rosemary, and this salad has become one of my favorite lunches. A big bowl of greens is drizzled with a bright lemon vinaigrette then topped with an assortment of toasted nuts and seeds, crunchy slivered carrots, creamy avocado and salty parmesan. It is dee-licious. Here’s the recipe, my precious little pumpkins.