Salads
Roasted pumpkin seeds sprinkled over mixed greens and tossed with a lemon-olive oil dressing make a salad that comes together in minutes without cooking. It also works as a quick side for a dinner party.
Wash the mixed greens and dry them thoroughly in a colander.
Whisk the olive oil, lemon juice, and salt in a small bowl.
Put the greens in a large bowl and drizzle with the dressing. Sprinkle the roasted pumpkin seeds on top, toss gently, and serve.
Dry the greens just before dressing them. Any water left on the leaves will keep the dressing from clinging and pool on the plate. If using salted roasted seeds, taste them and adjust the salt in the dressing accordingly.
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