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Baby Arugula Salad with Toasted Pepitas and Shaved Parmesan
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Description
This bright arugula salad with toasted pepitas and shaved Parmesan is a simple main dish to take to a party or have on a week night with a glass of Chardonnay.
Ingredients
- FOR THE PEPITAS:
- ½ cups Pepitas
- ½ teaspoons Olive Oil
- ¼ teaspoons Smoked Paprika
- ¼ teaspoons Chili Powder
- Salt And Pepper
- FOR THE SALAD:
- 4 cups Baby Arugula
- ¼ cups Shaved Parmesan
- FOR THE DRESSING:
- ¼ cups Freshly Squeezed Lemon Juice
- 2 Lemons, Zested
- ⅓ cups Olive Oil
- 2 cloves Garlic
- 2 teaspoons Honey
- ¼ teaspoons Salt
Preparation
Preheat oven to 325ºF. Toss pepitas with olive oil, paprika, chili powder and pinch of salt and pepper. Toast pepitas for about 9 minutes. You want the pepitas to start to turn golden in color. Stir occasionally and watch to make sure they do not burn. Set aside to cool.
Mix together all ingredients for the dressing and set aside.
Added arugula, shaved parmesan, toasted pepitas and dressing in a large bowl. Toss until combined. Serve immediately and garnish with a few extra Parmesan shavings.
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