As I transition from my “Salads in September” to a focus on “Winter Squash in October” I will start with this tasty cross-over recipe that is still a salad, but includes the seeds from a favorite winter squash for the month of October, thanks to Halloween, the Pumpkin! In addition to making a festive holiday decoration, pumpkins boast several nutrition benefits. For this post, we will focus specifically on their seeds – here are 3 reasons to snack on pumpkin seeds today:
- Zinc – Pumpkin seeds are a great source of zinc that help support your immune system – a natural way to fight cold and flu season. If you are deficient in zinc, you are also at greater risk of osteoporosis.
- Magnesium – This can help with your blood pressure and help your heart health.
- Tryptophan – While I normally associate Thanksgiving Turkey with tryptophan, this amino acid is also found in pumpkin seeds, and having these seeds as an evening snack will help promote a restful night of sleep.
Kale Salad with Pumpkin Seeds
Ingredients & Nutrition Details:
**also the juice from 1 lemon
- Dice the red onion and set aside
- Measure out the pumpkin seeds and dried cranberries and set aside
- Wash the kale in cold water
- Tear the leafy part from the tough stems in bite size pieces
- Spin dry in a salad spinner or pat dry with towel
- Place in a large bowl
- Slice the avocado in half, remove the pit, and scoop out the insides and place in the bowl with the kale
- Squeeze the juice from the lemon over the avocado and kale
- Using both hands, massage the lemon juice and avocado into the kale – the avocado should be spread to evenly coat all the kale
- Add the onions, pumpkin seeds and cranberries and hand mix again
- Divide the contents into 2 salad bowls for serving
- Wash your hands, sprinkle a few extra pumpkin seeds on top to garnish and enjoy your salad!
Question for you: Have you ever roasted your own pumpkin seeds? Do you have a favorite recipe? If yes, please share in the comments section!