After both of my pregnancies I developed this ridiculous sweet tooth that kind of runs my life. I love salty foods too, but this sweet tooth is new and I’m kind of embracing it. So when we were carving our pumpkins this weekend I made the usual savoury toasted seeds that we make every year and they were delicious and comforting (like always) and then I decided to try something a little bit different. I kept an extra batch of washed seeds in the fridge and made a sweet batch as well.

These sweet seeds are so simple, perfect as a snack on their own, but also absolutely amazing as a salad topper! They add a sweet buttery goodness, and some much needed crunch, to your salad that makes kale feel like a treat.

Here’s my sweet seasonal salad recipe that will make your salad taste like dessert, which is amazing because dessert is always a good idea.

 Apple, Kale & Sweet Pumpkin Seed Salad

 

INGREDIENTS

Salad

1 Bunch of Green Kale, wash and then “massage” with a sprinkle of lemon and a pinch of salt (But seriously though, massage that kale. It takes the bitterness right out)

2-3 Apples Sliced

½ cup of Sweet Roasted Pumpkin Seeds (see details below)

 

Sweet Roasted Pumpkin Seeds

 1 cup of fresh, washed pumpkin seeds

2 tsp melted butter

1 teaspoon brown sugar

½ teaspoon white sugar

 

Dressing

1 tbsp lemon juice

1 tsp Old Fashion Dijon Mustard

1 tsp maple syrup

DIRECTIONS

 Sweet Roasted Pumpkin Seeds

1. Preheat oven to 350 degrees F.
2. Spread pumpkin seeds out onto a baking sheet.
3. Coat seeds in butter and sugar.
4. Bake for 8-10 minutes or until golden brown.

Dressing

1. Whisk together all ingredients, pour over salad and toss.

Salad 

Toss everything together, sprinkle the baked pumpkin seeds over the salad and enjoy!