Roasted Pumpkin Seeds on Watercress and Pear Salad Recipe

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 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

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.

No additional tips available.

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

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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.

Roasted Pumpkin Seeds on Watercress and Pear Salad

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