Ingredients for Asparagus Feta Pumpkin Seed Salad
- Leaf Lettuce
- 1 pound fresh asparagus
- 1 cup pumpkin seeds
- 4 ounces feta cheese
- 4 tablespoons olive oil
- Balsamic Vinegar
- Tamari
- Worcestershire Sauce
- Pepper, to taste
- Ground Cumin
- Celery Seed
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How to Make Asparagus Feta Pumpkin Seed Salad
- Preheat oven to 350°F (175°C).
- Toss 1 cup pumpkin seeds with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 8-10 minutes, or until golden brown and fragrant.
- While the pumpkin seeds roast, snap off the tough ends of 1 pound asparagus and discard. Toss the asparagus with 1 tablespoon olive oil, salt, and pepper.
- Roast the asparagus alongside the pumpkin seeds for the last 10-12 minutes of the pumpkin seed roasting time, or until tender-crisp.
- In a large bowl, combine the roasted asparagus and pumpkin seeds.
- Add 4 ounces feta cheese (ensure it's not too salty!), crumbled.
- Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and salt and pepper to taste for the dressing.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
30g
Fat
56g
Carbs
4g
