4 cups baby spinach or mixed greens
1/4 red onion, thinly sliced
1/2 cucumber, thinly sliced
1/4 cup raw unsalted pumpkin seeds
3 tbsp. lemon juice
2 tbsp. water
2 tbsp. tahini (sesame seed butter)
1 small clove garlic, minced
salt and pepper to taste
- Preheat oven to 350 degrees.
- Spread pumpkin seeds onto a baking sheet and toast for 7-9 minutes, or until fragrant and very light brown.
- While the pumpkin seeds are roasting, prepare salad.dressing by placing all ingredients in a blender. Process until smooth and creamy.
- Dress salad with dressing and toss, then top with toasted pumpkin seeds and serve.