Spring Mix Greens with Toasted Pumpkin Seeds and Lemon Vinaigrette


  • 1/4 Cup toasted pumpkin seeds
  • 3 Handful loose handfuls of Mixed Baby Spring Greens
  • 1 Handful Spinach
  • 1 Handful Arugula
  • 2 Tsp Rice vinegar
  • 1/2 Whole Lemon Squeezed, Juice of
  • 1 Small Clove of Garlic Minced
  • 1/4 Tsp Sea Salt
  • 3 Tblsp Extra-virgin olive oil
  • 2 Tsp Dark Maple syrup Optional


Step 1

Put pumpkin seeds in a skillet and toast over medium heat. Move skillet and constantly stir seeds until they begin to pop and give off a nice aroma. Remove from the skillet and set aside.

Step 2

Wash greens thoroughly. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl. Add all other salad ingredients..

Step 3

Put all ingredients from dressing except olive oil in a small bowl. Whisk in the olive oil. Taste and adjust for salt and tartness. Add toasted pumpkin seeds and dressing just before serving and toss well.

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