5.0 – 1 reviews • Vegetarian
| Level: |
Easy |
| Total: |
1 hr 5 min |
| Prep: |
1 hr |
| Cook: |
5 min |
| Yield: |
6 servings |
Ingredients
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh orange juice
- 3 small shallots, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons extra virgin olive oil
- 1/2 cup pepitas (raw hulled green pumpkin seeds)
- 1 tablespoon soy sauce
- 3 small bunches baby arugula leaves, washed and dried
- 1 ripe papaya, halved
- 1 cup crumbled Cabrales cheese, or substitute Roquefort
- Seeds of 1 pomegranate (see Note)
Instructions
- In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified.
- In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool.
- Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne.
- In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
315 |
| Total Fat |
26 g |
| Saturated Fat |
7 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
3 g |
| Sugar |
8 g |
| Protein |
10 g |
| Cholesterol |
17 mg |
| Sodium |
422 mg |
