Red Cabbage Salad with Fennel, Orange and Pepitas

• 2 cups raw pumpkin seeds (pepitas)
• 2 tablespoons tamari
• 1/4 cup extra-virgin olive oil
• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• Sea salt
• Freshly ground pepper
• 4 oranges
• One 1 1/2-pound head of red cabbagehalved, cored and very thinly sliced
• 2 small fennel bulbshalved, cored and thinly sliced, fronds reserved
• 1/4 cup shelled hemp seeds
• 1 small bunch cilantro, leaves picked and stems discarded (about 1/4 cup packed)

1. Preheat the oven to 350.
2. Spread the pumpkin seeds on a large rimmed baking sheet and bake for about 7 minutes, until golden brown.
3. Drizzle with the tamari and toss well.
4. Bake the pumpkin seeds for about 3 minutes longer, tossing once or twice, until they are crisp.
5. Let cool.
6. In a small bowl, whisk the 1/4 cup of olive oil with the lemon zest and lemon juice and season with salt and pepper.
7. Using a sharp knife, peel the oranges, removing all of the bitter white pith.
8. Working over a bowl, cut in between the membranes to release the sections.
9. In a large bowl, toss the cabbage, sliced fennel, hemp seeds and cilantro with two-thirds of the roasted pumpkin seeds.
10. Add the dressing and toss well.
11. Transfer the salad to a platter and arrange the orange sections and fennel fronds on top.
12. Sprinkle with the remaining roasted pumpkin seeds and serve.

pumpkin seeds, tamari, extravirgin olive oil, lemon zest, lemon juice, salt, freshly ground pepper, oranges, red cabbagehalved, fennel bulbshalved, hemp seeds, cilantro

Taken from www.foodandwine.com/recipes/red-cabbage-salad-fennel-orange-and-pepitas (may not work)