Roasted Pumpkin Seed Power Salad

A crunchy, nutrient-dense salad packed with protein, healthy fats, and essential minerals.IngredientsFor the Salad:1 cup raw pumpkin seeds (pepitas)4 cups mixed leafy greens (such as spinach or arugula)1 cup cherry tomatoes, halved1 cucumber, sliced1/2 cup crumbled feta cheese (optional)1/2 tsp paprika or cumin (for seasoning the seeds)1 tsp olive oil (for roasting)Pinch of salt to tasteFor the Dressing:3 tbsp extra virgin olive oil1 tbsp fresh lemon juice1 tsp Dijon mustard1 tsp honey (optional)Salt and black pepper to tasteInstructionsRoast the Pumpkin Seeds:Heat a skillet over medium heat.Add the pumpkin seeds, 1 tsp olive oil, paprika/cumin, and a pinch of salt.Toast for 4 to 5 minutes, stirring frequently, until they turn golden brown and start to pop slightly.Remove from heat and let them cool.Prepare the Dressing:In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.Assemble the Salad:In a large salad bowl, combine the leafy greens, cucumber, and cherry tomatoes.Top with crumbled feta cheese if desired.Drizzle the dressing over the greens and toss gently.Sprinkle the roasted pumpkin seeds generously on top just before serving to keep them crunchy.