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


  1. Preheat oven to 350 degrees.
  2. Spread pumpkin seeds onto a baking sheet and toast for 7-9 minutes, or until fragrant and very light brown.
  3. While the pumpkin seeds are roasting, prepare salad.dressing by placing all ingredients in a blender.  Process until smooth and creamy.
  4. Dress salad with dressing and toss, then top with toasted pumpkin seeds and serve.