Allergen-Free Recipe - Candied Pumpkin Seed, Pear, & Spinach Salad

Get ready for a sweet and salty salad that is designed to offset a savory meal.  If  its too sweet for your tastes, add more spinach or some goat cheese (if you can eat goat cheese).

4 c. Baby Spinach Leaves
1 Pear (Red, D'Anjou, or your favorite)
1/4 c. Dried Cherries (Optional)
1/2 c. Candied Pumpkin Seeds (click here for the recipe)
6 tbls. Extra Virgin Olive Oil
2 tbls. Balsamic Vinegar

(1) Add all ingredients to a salad bowl.  Mix and serve.

Click here to see the entire 2014 Allergen-Free Thanksgiving Menu.  

Allergen-Free Recipe - Candied Pumpkin Seeds

I love candied nuts during the holidays.  This recipe provides a good substitute that can be used in a variety of dishes or enjoyed as is.  

1 tbls. Coconut Oil
1/2 c. Pumpkin Seeds
2 tbls. Light Brown Sugar
Salt





(1) Heat coconut oil over medium heat.  Add pumpkin seeds and toast for approx. 2 minutes, stirring constantly, until light brown.

(2) Add the light brown sugar and cook for another minute, until the sugar is dissolved.  Take off heat immediately and spread on a sheet of wax paper to cool.

Note:  Watch this dish carefully, as it is very easy to burn both the pumpkin seeds and sugar.  Stirring will help immensely.