Spinach Salad with Blood Orange Vinaigrette

Ingredients

  • 1 garlic clove, minced
  • 1 tablespoon minced shallot
  • 6 cups baby spinach
  • 1 tablespoon honey
  • 1 cup raw shelled pumpkin seeds (pepitas)
  • ½ teaspoon vegetable oil
  • 1 tablespoon Dijon mustard
  • + 9 more ingredients
    • 1/8 teaspoon ground cumin
    • Salt and pepper
    • 2 tablespoons red wine vinegar
    • 3 ounces crumbled Gorgonzola
    • 1 red bell pepper, seeded and cut into 1-inch strips
    • ½ cup olive oil
    • ¼ cup blood orange juice
    • 1 tablespoon minced fresh ginger
    • 1/8 teaspoon cayenne pepper

Preheat oven to 375°F. Toss pumpkin seeds with 1/8 tsp. salt, cayenne pepper, cumin and vegetable oil. Spread in a single layer on a rimmed baking sheet; roast for 5 minutes, shaking pan halfway through. Pour into a dish; cool.Make vinaigrette: Mix juice, shallot, garlic, ginger, vinegar, mustard...

View full recipe at My Recipes

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