This salad works best with baby spinach; if you want to substitute regular spinach, tear it into small pieces before tossing with other ingredients. You can use tart or sweet cherries.
Recipe information
Yield
Serves 4
Ingredients
1/4 cup raw green pumpkin seeds
4 teaspoons red-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
Coarse salt and fresh ground pepper
8 ounces baby spinach
1/2 cup thinly sliced red onion
1/2 cup dried cherries
Preparation
Step 1
Preheat the oven to 350°F. Spread the pumpkin seeds in a single layer in a pie plate; bake until puffed and brown, about 10 minutes.
Step 2
Meanwhile, in a large bowl, whisk together the vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
Step 3
Add the spinach, onion, and cherries to the dressing; toss to combine. Top the salad with the pumpkin seeds and serve immediately.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
