Best 6 Pumpkin And Baby Spinach Salad Recipes
Indulge in a symphony of flavors with our delectable Pumpkin and Baby Spinach Salad, a culinary masterpiece that combines the earthy sweetness of roasted pumpkin, the vibrant freshness of baby spinach, and a medley of textures and tastes. This vibrant salad invites you on a culinary journey, starting with a roasted pumpkin that lends a smoky, caramelized flavor, perfectly complemented by the tender, peppery bite of baby spinach. The Goat Cheese and Apple Salad offers a harmonious blend of tangy goat cheese, crisp apples, and a medley of nuts, while the Quinoa and Roasted Vegetable Salad boasts a hearty mix of quinoa, roasted vegetables, and a zesty lemon-tahini dressing. Finally, elevate your salad game with the Superfood Detox Salad, packed with nutrient-rich ingredients like kale, avocado, and a zesty dressing, leaving you feeling revitalized and refreshed.
Let's cook with our recipes!
ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD
The FAMOUS Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach recipe is so simple to make and is the perfect vegetarian side dish for your next BBQ, family dinner or celebration.
Provided by Lucy - Bake Play Smile
Categories Salads
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees celsius (fan-forced).
- Chop the pumpkin into small slices or chunks and remove the skin.
- Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
- Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
- Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
- Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
- To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
- Pour the dressing over the salad, toss to combine and serve immediately.
Nutrition Facts : Calories 249 kcal, Carbohydrate 13 g, Protein 5 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
ROAST PUMPKIN, SPINACH AND FETA SALAD
Recipe video above. Try this Roast Pumpkin, Spinach and Feta Salad for your next Sunday lunch! Drizzled with a Honey Balsamic Dressing, this is a magical combination of ingredients. I usually serve this at room temperature but it's also great warm. Serves 2 - 3 as a meal, 4 - 5 as a side.
Provided by Nagi
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
- Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
- Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
- Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
- Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
- Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
- Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!
Nutrition Facts : ServingSize 226 g, Calories 264 kcal
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
Tips:
- To save time, use pre-cut pumpkin or butternut squash.
- For a sweeter salad, use roasted pumpkin or butternut squash.
- For a more savory salad, use grilled pumpkin or butternut squash.
- Add other vegetables to the salad, such as roasted Brussels sprouts, roasted sweet potatoes, or roasted carrots.
- Top the salad with a variety of nuts and seeds, such as walnuts, pecans, almonds, or sunflower seeds.
- For a creamy dressing, use pumpkin seed oil or tahini.
- For a tangy dressing, use balsamic vinegar or lemon juice.
- If you're making the salad ahead of time, wait to add the dressing until just before serving.
Conclusion:
This pumpkin and baby spinach salad is a delicious and healthy way to enjoy the flavors of fall. It's perfect for a light lunch or dinner, and it's also a great way to sneak some extra vegetables into your diet. So next time you're looking for a simple and satisfying salad, give this one a try.
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