Pumpkin And Baby Spinach Salad Food

ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD

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.

ROAST PUMPKIN, SPINACH AND FETA SALAD

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!

PUMPKIN SEED SPINACH SALAD

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.

BABY SPINACH, AVOCADO, AND PUMPKIN SEED SALAD

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

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.

WARM PUMPKIN SPINACH AND FETA SALAD

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.

WARM PUMPKIN, BLUE CHEESE AND SPINACH SALAD

Steps:

• Preheat the oven to 400°F Place the pumpkin in a roasting tin, drizzle over 2 tbs of the oil, then season generously. Toss until evenly coated and roast for 35-40 minutes until tender and lightly caramelized.
• Meanwhile, put the pine nuts in a small roasting tin and place in the oven with the pumpkin for 8-10 minutes until golden brown. Leave to cool.
• Place the remaining 4 tbs of oil in a large bowl with the vinegar, syrup, mustard, sugar and seasoning. Whisk until well combined and thickened.
• When the pumpkin is cooked, tip it into the dressing and stir to coat. Fold in the spinach leaves, crumble in the dolcelatte and scatter with the pine nuts. Serve.

PUMPKIN,SPINACH AND FETA SALAD

Steps:

• Heat frying pan until hot, add pine nuts and stir fry for 1-2 minutes, until lightly golden.
• Remove nuts from pan and cool.
• Arrange the spinach and rocket leaves on a serving platter, then top with the tomatoes, pumpkin and cheese.
• Scatter the toasted pine nuts over, then season salad lightly with the salt and pepper.
• Drizzle with the olive oil before serving.

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.

PUMPKIN (SQUASH) & SPINACH SALAD

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.