Did you ever eat roasted pumpkin seeds as a kid?
We did. Every fall, we would cut pumpkins into crazy faces and roast up the seeds inside. It’s the one Halloween tradition I still really enjoy. Plus, OMG the roasted seeds are so so so tasty.
This year, I bought a GIANT pumpkin at a farmers market, and also found a gorgeous and equally huge pomegranate. The other gem of the day was a honey infused goat cheese. Obviously, these three things were destined for each other.
As soon as I got home from the market I started tearing into that pumpkin. The most annoying (and most fun) part about doing this is digging the seeds out of the pumpkin. Be warned that it is messy, and slimy, and kinda gross. But so many fun activities are.
After the digging and rinsing, this could not be easier. Preheat your oven to 375. Spread your well dried off seeds in an even layer on a baking sheet. Add about a tablespoon of olive oil – just enough to coat your seeds. Sprinkle with some salt, and pepper, if you like.
Pop these suckers in the oven for about fifteen minutes, then take ’em out, shake ’em up and pop back in for another 15 minutes until they are golden brown.
These beauties are dee-lish on their own. But on this salad? Their crunchy nuttiness with the sweet and tangy goat cheese, all together with that pop of pomegranate on top of a bed of locally grown baby spinach? To. Die. For.
I topped the salad with a honey-mustard-cider vinaigrette that I whipped up using about a tablespoon of dijon, a tablespoon of honey, a few splashes of apple cider vinegar and several glugs of olive oil, streamed in slow – all while whisking like a crazy lady. Little salt and pepper and you, my friend have an epic fall salad.
Happy Halloween, friends!