Pumpkin Spinach Salad Recipe

Roast Pumpkin Salad With Feta Low Carb Spark

WEBSep 15, 2023 · Preheat the oven to 400°F/ 200°C. Prepare the pumpkin: Peel and cut the pumpkin into ¾" (2cm) cubes, then season them with …

Rating: 5/5(1)

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Pumpkin Spinach Salad with Maple Pumpkin Dressing

WEBSep 30, 2017 · While the squash is roasting, combine all the dressing ingredients in a blender and blend on high until it is smooth and creamy …

Rating: 5/5(42)
1. Set your oven to 420 degrees. Line a baking sheet with parchment paper.
2. Place the butternut squash on the baking sheet, add the olive oil, sea salt, cinnamon, and cayenne and toss to coat. Roast in the oven for 30 minutes, turning halfway, until the squash is soft and starting to brown in some places. Remove from the oven and let it cool before using it in the salad. TIP: Roast the whole squash and make this salad for a few meals.
3. While the squash is roasting, combine all the dressing ingredients in a blender and blend on high until it is smooth and creamy about 30 seconds.
4. Pile the spinach, goat cheese, pumpkin seeds, fried onions, and apple slices into a salad bowl. Top with the cooled roasted squash and some of the dressing. Toss and serve right away.

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Best Roast Pumpkin Spinach Feta Salad Nutriciously

WEBDec 2, 2020 · How to make pumpkin spinach feta salad. 1. Roast pumpkin, onion & pears. Preheat your oven to 400° F (200° C) and line …

1. Preheat your oven to 400° F (200° C) and line a baking tray with parchment paper.
2. Arrange the pumpkin slices, pear and onion in a single layer on the tray and roast for 20-25 minutes.
3. If you want to sprinkle some toasted walnuts on your pumpkin feta salad, you can put them on the same tray next to the pears for the last 5 minutes of baking!
4. Once the pumpkin, onion and pears have become tender and golden, remove them from the oven and set aside to cool.

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Roast Pumpkin, Spinach and Feta Salad RecipeTin Eats

WEBSep 18, 2017 · Instructions. Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). Toss pumpkin with olive oil, salt and …

Rating: 5/5(66)
1. Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
2. 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.
3. 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.
4. 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.

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