Pumpkin And Baby Spinach Salad Recipes
PUMPKIN SEED SPINACH SALAD
Here's a fresh new use for pumpkin seeds kernels. This sweet, light and tasty salad is studded with cranberries for attactive color. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar melts, about 4 minutes. Spread mixture on waxed paper to cool., In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing.
Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
BABY SPINACH, AVOCADO, AND PUMPKIN SEED SALAD
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 6 side servings
Number Of Ingredients 6
Steps:
- Put the spinach leaves and pumpkin seeds into a large salad bowl.
- Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
- Mix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.
- Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.
SPINACH AND PUMPKIN SEED SALAD
Make and share this Spinach and Pumpkin Seed Salad recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
- Toss with the spinach until the leaves are nicely coated.
- Toss again with the tomatoes and the scallions.
- Place salad portions in bowls, garnish with a small amount of alfalfa sprouts, sprinkle with pumpkin seeds, and serve.
Nutrition Facts : Calories 249.5, Fat 21.7, SaturatedFat 3.3, Sodium 331.2, Carbohydrate 10.1, Fiber 3, Sugar 5.5, Protein 6.9
PUMPKIN AND BABY SPINACH SALAD
Steps:
- Cut pumpkin into 1 cm squares. Bake in oven for 30 minutes on 350F.
- Place baby spinach leaves in bowl. Cut feta cheese into 1 cm cubes. Scatter over the top of baby spinach leaves.
- Drizzle with olive oil and cracked pepper. Place roasted pumpkin over the top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WARM PUMPKIN SPINACH AND FETA SALAD
Make and share this Warm Pumpkin Spinach and Feta Salad recipe from Food.com.
Provided by JustJanS
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pumpkin in boiling salted water for about 5 minutes or until just tender.
- Drain and refresh under running cold water.
- Heat the olive oil in a large frying pan and cook the pine nuts for about 2 minutes or until golden.
- Stir them occasionally.
- Remove the pine nuts and drain on paper towel.
- Add the onion to the pan and cook over a medium heat for 5 minutes, or until just soft.
- Stir in th pumpkin and the paprika and cook, stirring, over a low heat for 1 minute.
- Stir in the spinach and the orange juice and cook for a further 3-5 minutes or until the spinach has just wilted.
- Gently stir through the pine nuts and feta and serve warm.
Nutrition Facts : Calories 275.1, Fat 23.2, SaturatedFat 6.3, Cholesterol 26.7, Sodium 403.1, Carbohydrate 11.7, Fiber 3.5, Sugar 5.8, Protein 8.8
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