Pineapple and Avocado Salad with Arugula

Candied pumpkin seeds

1 cup pumpkin seeds

½ cup brown sugar

1 teaspoon ground cinnamon

¼ cup water

Salad

4 cups arugula

1 cup pineapple, cut in chunks

1 cup strawberries, cut in quarters

½ avocado, cut in slices or diced

¼ teaspoon kosher salt

Dressing

1 cup olive oil

½ cup pomegranate juice

½ cup orange juice

½ teaspoon ground chipotle sauce (optional)

1 teaspoon kosher salt

¼ teaspoon ground pepper

Preheat oven to 325 degrees. In a stainless steel bowl, add pumpkin seeds, sugar and cinnamon. Mix well. Add water and mix. Set pumpkin seeds in a sheet pan covered with parchment paper. Bake. After five minutes, stir seeds so they don't stick. Bake for five more minutes. Remove from oven and let cool.

Mix salad ingredients in stainless steel bowl.

In another stainless steel bowl, mix dressing ingredients. Whip to emulsify; add oil if needed. Add seasonings to taste. Add 2 ounces of dressing to salad.

Add seeds for garnish.

Serves two.

Executive Chef Dudley Nieto, Barbakoa