Roasted Pumpkin Seeds on Watercress and Pear Salad

Name: Roasted Pumpkin Seeds on Watercress and Pear Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pumpkin seeds reserved from pumpkin, washed, strings removed; 1 teaspoon vegetable oil; 1 1/2 teaspoons coarse sea salt; 3 tablespoons lime juice; 1/2 teaspoon prepared mustard; 3/4 teaspoon fine salt; 1/4 teaspoon freshly ground pepper; 1/3 cup extravirgin olive oil; 3 ripe pears; 3 bunches watercress, washed, large stems removed

Servings: persons

1
Preheat oven to 325 degrees.
2
Spread pumpkin seeds out on a baking sheet and drizzle with oil.
3
Toss well and sprinkle with coarse sea salt.
4
Toss again.
5
Place pan in oven and roast 20 to 30 minutes until pumpkin seeds are light brown..
6
Remove from oven and let cool.
7
In a small bowl, whisk together lime juice, mustard, fine salt and fresh pepper.
8
Slowly drizzle in olive oil while whisking so as to form an emulsion.
9
Peel pears, cut each into quarters lengthwise, cut out cores, and halve each quarter lengthwise.
10
Place the pears in a small bowl and drizzle on 2 tablespoons dressing to keep from turning color.
11
When ready to serve, toss watercress with remaining vinaigrette and divide between 8 plates.
12
Place 4 wedges of pear on each plate and sprinkle generous amount of roasted pumpkin seeds over.

192

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups pumpkin seeds reserved from pumpkin, washed, strings removed, 1 teaspoon vegetable oil, 1 1/2 teaspoons coarse sea salt, 3 tablespoons lime juice, and more.

Yes, Roasted Pumpkin Seeds on Watercress and Pear Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!