In a skillet, toast the pumpkin seeds for 2 minutes, stirring constantly. In a separate bowl, mix together the sugar, salt, cinnamon, cumin, ginger and cayenne pepper. Add to the pan and continue stirring to prevent burning, about 4 minutes. Set aside.
In another bowl, whisk together the canola oil, vinegar, maple syrup, mustard, mayonnaise and salt and pepper to taste.
Toss together the greens, cranberries and parmesan. Toss with the dressing and place on plates. Sprinkle with the pumpkin seeds.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4|
|Calories from Fat: 257 (64%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 9.3mg||3 %|
|Sodium 348.1mg||12 %|
|Potassium 312.4mg||8 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 28.9g|
|Protein 7.9g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 401
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