Avocado & Baby Spinach Salad with Micro Greens, Pomegranate and Roasted Pumpkin Seeds

To Roast Seeds from pumpkin, first rinse seeds in a colander making sure all of the pumpkin pulp is removed.  Then put pumpkin seeds on paper towel and allow to dry.  I left mine overnight. 

When ready to roast, put the oven to 400 degrees.

Toss seeds in a few tbsp. of olive oil, a pinch of salt and pepper and then any other spice you like. I added 1 tsp. of Caribbean spice.

Then spread pumpkin seeds over a cookie sheet and roast for about 10-15 minutes.  Keep an eye on seeds so they don't burn.  I found they got even crispier when they cooled down.

Layer a platter with baby spinach and sliced avocado, then dot the salad with pomegranate, roasted pumpkin seeds and microgreens.  Top with your favorite salad dressing.  Bon Appetit!