At a recent dinner my friend Andrea brought a salad that perfectly aligned with my taste buds. It featured arugula, ripe pears and a handful of crunchy sauteed pumpkin seeds. Most of my seed use in the past was limited to raw, maybe roasted but never have I made such delicious little bites of goodness. They are clearly one of my favorite salad additions and perfectly in season!
1 cup of pumpkin seeds, unsalted, unroasted, preferably organic (pepitas, not the ones from your Jack-o’-Lantern)
1 Tbsp olive oil
Salt and pepper
Coat your pumpkin seeds with the oil, salt and pepper and sautee over medium-high heat stirring frequently until they start to pop, approximately 10 minutes. Make sure you keep a close eye on them as all seeds tend to scorch.