A simple salad built on the sweet-spicy crunch of these pumpkin seeds, with bitter greens and soft cheese to balance them. The seeds are enough dressing if you dress the leaves first with oil and vinegar.

Serves 2. 15 minutes, 12 at the stove.

About 300 calories a serving, 5 g protein, 7 g carbohydrate, 29 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Wash and spin dry 4 ounces of mixed bitter greens. Tear them into bite-sized pieces and place in a bowl.
2. Drizzle 3 tablespoons of oil over the greens, add a pinch of salt and pepper, and toss until every leaf glistens. Taste and adjust seasoning.
3. Divide the greens between two bowls or plates. Scatter 2 ounces of crumbled feta or sharp cheddar over each serving, then top each with about half a cup of Frollicks pumpkin seeds. The warm spice and sweetness should balance the bitter leaves.

Note Swap the greens for raw cabbage or toss warm roasted vegetables with the seeds instead. Store leftover seeds in an airtight container for up to two weeks; they'll stay crisp. Serve with bread or a warm grain like farro to make this heartier.