Pepitas are often given the sweet treatment—tossed with honey and baked into a brittle, or added to a sugar-y granola. But the versatile seed doesn't need sugar to make it shine in a simple salad. We'll prove it to you with this healthy recipe, in which they get roasted until golden and toasted and then tossed with coriander, cumin, cayenne, and just a pinch of salt. Make more than you need for this salad, and save them to use throughout the week.
¼ cup raw pepitas
2 tablespoons plus ½ tsp. extra-virgin olive oil, divided
¼ teaspoon ground coriander
⅛ teaspoon ground cumin
Pinch of cayenne
⅛ teaspoon kosher salt, divided
5 ounces baby arugula
1 sweet-tart red apple (such as Pink Lady), thinly sliced
2 teaspoons fresh lemon juice
¼ teaspoon freshly ground black pepper
How to Make It
Preheat oven to 325°F with rack in middle position. Toss pepitas with 1/2 teaspoon oil. Spread evenly on a baking sheet and bake, stirring occasionally, until golden and toasted, 12 to 15 minutes. Remove from oven and immediately toss with coriander, cumin, cayenne, and ⅛ teaspoon salt. Let cool, about 10 minutes.
Gently toss together arugula, apple, lemon juice, pepper, and remaining 2 tablespoons oil and ¼ teaspoon salt in a large bowl. Arrange salad on serving plates. Sprinkle with pepitas.
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