Strawberry Salad with Candied Pumpkin Seeds and a Poppy Seed Vinaigrette

Ali Segersten (author) Jul 20, 2012
Sugar-Free Strawberry Salad with Candied Pumpkin Seeds and a Poppy Seed Vinaigrette
Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
5 minutes
Servings
4

Serve this lovely berry salad in the summertime with grilled fish or chicken for a balanced meal. You can find raw pumpkin seeds (also called pepitas) in the bulk section of your local food co-op or health food store. If you don't want to use pumpkin seeds, try sliced or slivered almonds. I use coconut nectar which is slightly sweet and mainly composed of fructooligosaccharides (sugars that feed beneficial bacteria in your gut). The dressing recipe is from my first cookbook. You might have extra dressing leftover. I always like to make more, just so I can have leftovers!

Read more about this recipe on the blog.

Strawberry Salad with Candied Pumpkin Seeds

Ingredients

Pumpkin Seeds

1 cups pumpkin seeds
2 tablespoons coconut nectar

Salad

1 heads red leaf lettuce rinsed and spun dry
3 green onions sliced into thin rounds
1 pints strawberries hulled and cut into quarters

Dressing

½ cups extra virgin olive oil
6 tablespoons red wine vinegar
2 tablespoons raw honey (or coconut nectar)
2 tablespoons poppy seeds
½ teaspoons sea salt