1. In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown. 2. Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool. 3. Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach. 4. Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad. 5. add the pepitas, feta and pomegranate seeds and toss well. 6. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
