Spinach Salad With Blood Orange Vinaigrette

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Ingredients

1 cup raw shelled pumpkin seeds (pepitas)

Salt and pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cumin

1/2 teaspoon vegetable oil

1/4 cup blood orange juice

1 tablespoon minced shallot

1 garlic clove, minced

1 tablespoon minced fresh ginger

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1/2 cup olive oil

6 cups baby spinach

1 red bell pepper, seeded and cut into 1-inch strips

3 ounces crumbled Gorgonzola

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