I’ve always liked roasted pumpkin seeds, but I’ve mostly enjoyed them when they’ve “stayed in their lane,” with dishes like pipian and Sikil Pak. Lately, I’ve been putting them on everything, and they add gravitas to the most boring dish that is remarkable.
Buy the raw, shelled variety and then briefly pan roast them. A salad is an obvious new home but keep experimenting. I had some wild arugula from my CSA box. I added some cassoulet beans and olive oil and then topped the whole thing off with some pepitas. I couldn’t have been happier.
You need to be judicious. Too many and it’s too much of a good thing. Start with a spoonful and keep adding them until you’re happy. They won’t be the star of the dish but the make the original better than it would have been without them.
I use pepitas and roasted sunflower seeds to kick up many of my bean dishes, and salads. Great idea with the arugula!!!!