WEEKDAYS 1e|12c|p

Mixed Greens Salad with Zesty Pumpkin Seeds

Clinton Kelly
Servings: 4
15 to 30 min

This simple salad packs a delicious punch!

  • Ingredients
  • step-by-step directions
Mixed Greens Salad with Zesty Pumpkin Seeds
  • 2 cups baby arugula
  • 2 cups baby spinach
  • 1/2 cup fresh mint leaves
  • 2 organic carrots (peeled into ribbons)
  • 1/2 English cucumber (thinly sliced)
  • 1 can chickpeas (drained and rinsed, 15 ounces)
  • 1 cup Beth's toasted pumpkin seeds
  • 1/2 cup goat cheese (crumbled)
Spicy Sesame and Lime Dressing
  • 1 tablespoon tahini
  • 2 teaspoons honey
  • 2 limes (zested and juiced)
  • 1 tablespoon toasted sesame oil
  • 1/4- 1/2 cup olive oil
  • 1/2 teaspoon salt
  • fresh cracked black pepper (to taste)
  • For the Salad: In a large bowl, add the arugula, spinach, mint, carrots, cucumbers, chickpeas, toasted pumpkin seeds, and goat cheese.
  • For the Dressing: In a small bowl, add the tahini, honey, lime zest and juice. Whisk in the sesame oil and olive oil. Season with salt and pepper.
  • Drizzle the dressing around the rim of the salad bowl and toss to combine.
  • Tip: The dressing can be stored in an airtight container in the refrigerator for up to 1 month.
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