Best 2 Pumpkin Seed Spinach Salad Recipes

Calling all health-conscious foodies and salad enthusiasts! Prepare to tantalize your taste buds with a delightful culinary creation: Pumpkin Seed Spinach Salad. This vibrant and nutritious salad boasts a symphony of flavors and textures that will leave you craving more. With its vibrant green spinach, nutty pumpkin seeds, tangy cranberries, and creamy goat cheese, this salad is a feast for the senses. Drizzled with a zesty lemon-tahini dressing, this dish strikes the perfect balance between tangy and savory.

But that's not all! This recipe article offers three additional salad variations to suit various dietary preferences and culinary adventures. Craving a vegan option? Discover the Vegan Pumpkin Seed Spinach Salad, where tangy tofu replaces goat cheese, harmonizing perfectly with the other ingredients. For those with gluten sensitivities, the Gluten-Free Pumpkin Seed Spinach Salad swaps out traditional croutons for a delightful combination of quinoa and almonds, adding a satisfying crunch without compromising taste. And for those seeking a protein boost, the Chicken Pumpkin Seed Spinach Salad incorporates succulent grilled chicken, transforming this salad into a complete and satisfying meal.

Each recipe is meticulously detailed, providing step-by-step instructions, serving suggestions, and variations to suit different tastes. Whether you're a seasoned chef or a culinary novice, these recipes will guide you effortlessly towards creating a delicious and visually appealing salad that will impress family and friends alike. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that celebrates the goodness of fresh, wholesome ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN SEED SPINACH SALAD

Pumpkin Seed Spinach Salad image

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

Ingredients

1/2 cup unsalted pumpkin seeds
2 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon ground ginger
Pinch cayenne pepper
DRESSING:
1/4 cup vegetable oil
2 tablespoons rice vinegar
2 tablespoons maple syrup
2 tablespoons mayonnaise
1 teaspoon sugar
SALAD:
1 package (6 ounces) fresh baby spinach
1/2 cup dried cranberries
1/4 cup shredded Parmesan cheese

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.

QUINOA, SPINACH, PUMPKIN SEED SALAD

Quinoa, Spinach, Pumpkin Seed Salad image

Beautiful color and texture makes me crave this salad. Keeps well for next day lunch, simply add the seeds just before serving. Sunflower seeds may be substituted for the pumpkin. I have cut the balsamic vinegar by half as I found it to be overpowering in the original recipe.

Provided by MtlYogini

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup red quinoa
2 cups spinach, shredded
1 cucumber, sliced
1 tomatoes, cubed
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
4 tablespoons olive oil
1/2 cup pumpkin seeds
salt and pepper

Steps:

Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.Place 2 cups of water and quinoa into a saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
Place spinach, cucumber and tomato in a salad bowl, pour over the balsamic vinegar, lemon juice, olive oil, salt and pepper, mix well.
Add the cooked quinoa, mix well.
Add the pumpkin seeds just before serving.

Nutrition Facts : Calories 393.8, Fat 24.1, SaturatedFat 3.7, Sodium 27.3, Carbohydrate 37.5, Fiber 4.3, Sugar 2.5, Protein 11

Tips:

Choose fresh ingredients: Use fresh pumpkin seeds for the best flavor and texture. Look for seeds that are plump and have a slight green tint. Spinach should be vibrant green and crisp.
Roast the pumpkin seeds: Roasting the pumpkin seeds intensifies their flavor and gives them a nice crunchy texture. Be sure to watch them closely so they don't burn.
Use a light dressing: A light vinaigrette or lemon-tahini dressing is a good choice for this salad. Avoid using a heavy dressing, which will overpower the delicate flavors of the spinach and pumpkin seeds.
Add other vegetables: Feel free to add other vegetables to this salad, such as shredded carrots, diced cucumber, or chopped red onion.
Serve immediately: This salad is best served immediately after making. The spinach will wilt if it sits for too long.

Conclusion:

This pumpkin seed spinach salad is a delicious and healthy side dish or light lunch. It's packed with nutrients, including vitamins A, C, and K, as well as fiber and protein. The roasted pumpkin seeds add a nice crunch and flavor to the salad, and the light dressing brings all the flavors together. Give this salad a try the next time you're looking for a healthy and satisfying meal.