Spinach And Pumpkin Seed Salad Food

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.

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.

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!

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.

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.

SPINACH, AVOCADO, 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.
• Serve this salad immediately as the spinach leaves are very delicate.
• If you are using the smoked salmon, add 1 slice per serving-drizzle with a little lime juice and top with a little cracked black pepper.

QUINOA, SPINACH, PUMPKIN SEED SALAD

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.

BROWN RICE ROAST PUMPKIN AND SEED SALAD

Steps:

• Cook pumpkin in oven, sparyed with olive oil until light brown and tender. Let coll to room temperature.
• Cook brown rice in large saucepan of boiling water for 30 minutes. Drain in colander - do not overcook. Cool.
• Brown pumpkin and sunflower seeds in oven for 5 minutes at 180 Degrees Celsius.
• Remove from oven and let cool slightly.
• Mix all dressing ingredients together.
• Place rice in large bowl, pour over dressing, mix throught, add all other ingredients and mix well.