Spinach Salad With Blood Orange Vinaigrette

• 1 cup raw shelled pumpkin seeds (pepitas)
• Salt and pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cumin
• 1/2 teaspoon vegetable oil
• 1/4 cup blood orange juice
• 1 tablespoon minced shallot
• 1 garlic clove, minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 cup olive oil
• 6 cups baby spinach
• 1 red bell pepper, seeded and cut into 1-inch strips
• 3 ounces crumbled Gorgonzola

1. Preheat oven to 375u0b0F. Toss pumpkin seeds with 1/8 tsp. salt, cayenne pepper, cumin and vegetable oil. Spread in a single layer on a rimmed baking sheet; roast for 5 minutes, shaking pan halfway through. Pour into a dish; cool.
2. Make vinaigrette: Mix juice, shallot, garlic, ginger, vinegar, mustard and honey in a blender until smooth. With motor running, drizzle in olive oil. Season with salt and pepper.
3. In a salad bowl toss spinach and bell pepper with enough vinaigrette to coat. Add pumpkin seeds and Gorgonzola; toss. Serve extra dressing on the side.

pumpkin seeds, salt, cayenne pepper, ground cumin, vegetable oil, orange juice, shallot, garlic, fresh ginger, red wine vinegar, mustard, honey, olive oil, baby spinach, red bell pepper, gorgonzola

Taken from www.myrecipes.com/recipe/spinach-salad-with-blood-orange-vinaigrette (may not work)