Lunch: Mesclun with Pears and Pumpkin Seeds

Instead of the pecans we used to include in this recipe, we're swapping in toasted pumpkin seeds, or 'pepitas,' which have become supermarket staples in recent years.

This recipe includes fertility superfoods such as:

Honey, Apple Cider Vinegar

Health and fertility benefits of Mesclun with Pears and Pumpkin Seeds

One tbsp of honey has a glycemic index (GI) of 55. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1/4 c. pumpkin seeds (pepitas)
3 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
2 tsp. pure honey
1/4 c. extra-virgin olive oil
3 ripe red pears
2 package mixed baby greens
salt
Pepper

Instructions

In skillet, heat pumpkin seeds on medium 2 to 3 minutes or until toasted and some start to pop. Cool completely. Toasted seeds can be stored in airtight container up to 1 week.
In small bowl, with wire whisk, stir vinegar, Dijon, and honey until blended. Continue whisking and add oil in slow, steady stream. Whisk until well blended and emulsified. Dressing can be made ahead. Cover tightly and refrigerate up to 3 days.
In large bowl, combine sliced pears, greens, toasted pumpkin seeds, dressing, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss until evenly coated. You can combine the dressing and pears up to 1 hour before serving to prevent the sliced pears from turning brown. When ready to serve, toss with the greens, pumpkin seeds, and seasonings.

Add a review for Mesclun with Pears and Pumpkin Seeds