This fresh Bok Choy Salad features a colorful combination of juicy pears, crisp veggies, and tamari-roasted pumpkin seeds. It's paired with a zesty ginger-turmeric dressing that's so good you'll want to put on everything! Enjoy as a side dish, or add your favorite beans, lentils, or whole grains for a complete meal.
1Tablespoon eacholive oil, rice vinegar, lime juice, and maple syrup
1clovegarlic, grated
black pepper, to taste
Instructions
For the pan-roasted pumpkin seeds: Heat a large skillet over medium-low heat. Once hot, add pumpkin seeds in a single layer. Stir occasionally, and once they begin to pop stir more frequently so they don't burn. If the seeds are browning too quickly, reduce heat to low. Stirring frequently, cook until most of the seeds are golden, about 5 minutes. Drizzle the tamari around the pan, and immediately stir to distribute. Transfer the seeds to a plate to cool.
Prepare one of the salad dressing options, and set aside.
Trim the ends of the baby bok choy, and wash well. Pat dry, and chop into bite-sized pieces. Core the pears and slice thinly. Toss with lemon juice to delay browning. Peel and slice the carrots and red onion. If the onion seems a little strong, soak in cold water for a few minutes, then drain.
Combine the bok choy, pears, carrots, and red onion in a large serving bowl. Toss with dressing, and season with salt and pepper, if desired. Sprinkle the seasoned pumpkin seeds on top and serve.
Notes
If prepping in advance, combine bok choy, pears, carrots and onion in an airtight container. Add the seeds and dressing just before serving.Once bok choy salad is tossed with dressing, it's best consumed within 1 day. Keep refrigerated.Nutrition values are per serving and include ginger-turmeric dressing.