Spring Greens and Summer Fruit Salad with Maple Cinnamon Toasted Pumpkin Seeds, Feta, and Orange Yogurt Dressing

6

5 oz. loosely packed baby spring greens (about 8 cups loosely packed) 2 nectarines 8 strawberries ½ cup feta Maple Cinnamon Toasted Pumpkin Seeds: ½ cup pumpkin seeds 1 Tbs maple syrup ¼ teaspoon cinnamon pinch of sea salt Orange Yogurt Dressing: ¼ cup honey greek yogurt ¼ cup fresh squeezed orange juice pinch of sea salt

1.Toast pumpkin seeds in a small frying pan over medium-low heat, stirring frequently to prevent burning. After 2-3 minutes pumpkin seeds will begin to make a popping sound and will become fragrant. Turn heat to low and stir in maple syrup, cinnamon and sea salt. Toast for an additional 3 minutes, stirring frequently, until seeds are dry. 2.Slice strawberries lengthwise and cut nectarines into small cubes. 3.Whisk together yogurt, fresh orange juice and sea salt. 4.Toss greens with dressing, fruit and feta, reserving a small amount of fruit for garnish. 5.Garnish with remaining fruit and toasted pumpkin seeds. 6.Serve immediately.