Heavensfield

Here's a fresh new use for pumpkin seed kernels. This sweet, light and tasty salad is studded with cranberries for attractive color.

1/2 cup unsalted pumpkin seeds

  2 tablespoons sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cumin

1/8 teaspoon ground ginger

Pinch cayenne pepper

DRESSING:

1/4 cup vegetable oil

  2 tablespoons rice vinegar

 2 tablespoons mayonnaise

 1 teaspoon sugar

SALAD:

1 package (6 ounces) fresh baby spinach

1/2 cup dried cranberries

1/4 cup shredded Parmesan cheese

In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar metls, about 4 minutes. Spread mixture on waxed paper to cool.

In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese are pumpkin seeds. Serve with dressing.