Recipe: Cranberry pumpkin seed salad

Pumpkin seeds and dried cranberries are a delicious flavor combination for a fall salad. This would also be pretty on your holiday table! 

Serves 4-6

Ingredients

Salad:

• 9 – 10-ounce package of mixed greens
• 1/3 cup unsalted pumpkin seeds
• ½ cup dried cranberries
• ¼ cup crumbled Feta cheese

Dressing:

• ¼ - ½ cup balsamic vinegar (depending on the desired flavor)
• ¼ cup maple syrup
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• ¼ cup extra-virgin olive oil

Directions

Rinse and spin dry mixed greens. In a skillet toast pumpkin seeds over medium heat for about 2 minutes. Place toasted pumpkin seeds on a plate to cool.

Combine vinegar, maple syrup, Dijon mustard, salt and pepper in a blender/food processor. Pulse to combine. Add the olive oil while the blender/food processor is running.

In a large bowl combine mixed greens, cranberries, toasted pumpkin seeds, feta and dressing.

Nutrition Facts (per serving):

210 calories, 11g fat (2.5g saturated fat), 150mg sodium, 25g carbohydrates

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.