Roasted Salad with Cajun Pepitas

The Peppermill The Peppermill
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Roasted sweet potatoes and pears give this salad deep delicious flavor.

1h 6
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Directions

Prepare the Roasted Salad with Cajun Pepitas

  1. Preheat oven to 400 degrees Fahrenheit.  Line a sheet pan and add cubed sweet potatoes and pears. Drizzle with light olive oil and roast 35 to 40 minutes or until caramelized. Remove from oven and set aside.

  2. Turn down the oven to 350 degrees. Toss pumpkin seeds with confectioners’ sugar, Cajun spice and salt. Bake 15 minutes, stirring once after seven minutes. Remove from oven and cool. Break up seeds into small clumps.

  3. Add all the dressing ingredients to a container. Whisk or shake well to combine.

  4. Place lettuce in a large salad bowl, add roasted sweet potatoes and pears. Top with pomegranate seeds and pepitas. Drizzle with dressing and serve.

Notes:

If you don’t have Cajun spice, make your own by mixing 1/2 teaspoon each paprika, garlic powder, oregano, onion powder, and cayenne pepper.

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1 Comment

Dena Krupenia •

Do they need liquid in order to caramelize? How does the confectioners sugar melt?
Thank you!

Raquel Malul Kosher.com Team •
Reply to Dena Krupenia

The confectioners sugar should melt in the oven and create a nice caramelization on the seeds.