Best Pumpkin Squash Spinach Salad Recipes

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.

PUMPKIN (SQUASH) & SPINACH SALAD

Pumpkin (Squash) & Spinach Salad image

Gourmet pizzas call for a special side salad - this nutty number goes well. Notes & tips: Prep: 10 mins (+ 30 mins cooling time) You can prepare this recipe to the end of step 6 up to 2 hours ahead. Continue from step 7 just before serving. Source: Australian Good Taste magazine - November 2006

Provided by Rhiannon and Matt

Categories Spinach

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

600 g butternut pumpkin, deseeded, peeled, cut into wedges
2 teaspoons olive oil
2 teaspoons honey
2 teaspoons sesame seeds
1 tablespoon fresh lemon juice
1 tablespoon honey, plus extra
2 tablespoons extra virgin olive oil
2 teaspoons coarse grain mustard
1 (150 g) packet baby spinach leaves
75 g pine nuts, toasted

Steps:

Preheat oven to 220°C.
Line a baking tray with non-stick baking paper.
Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated.
Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown.
Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.
Place the pumpkin, spinach and pine nuts in a large bowl, drizzle with the dressing and gently toss until just combined.
Serve immediately.