A quick salad that turns buttered pumpkin seeds into the main event. The seasoned seeds bring umami depth and crunch to tender greens, while a sharp vinaigrette ties everything together. Ready in the time it takes to heat a skillet.

Serves 2. 12 minutes, 8 at the stove.

About 300 calories a serving, 7 g protein, 22 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a skillet over medium heat. Add 1 cup pumpkin seeds and toast for three to four minutes, stirring often, until fragrant and the kernels darken slightly; listen for the seeds to pop and smell toasty.4 min
2. While the seeds toast, whisk together 2 tablespoons oil, 2 tablespoons vinegar, 1 minced clove garlic, a pinch of salt and pepper in a small bowl until emulsified.
3. Transfer warm seeds to a plate and let cool for one minute. Toss 4 cups mixed greens with the vinaigrette in a large bowl, then scatter the warm seeds on top and serve at once.

Note Swap in any vinegar you have; red wine or cider work well. Leftovers keep in the refrigerator for a day but the seeds soften; toast them fresh if possible. Serve with bread and cheese to stretch this into a light meal.