Roasted Pumpkin And Spinach Salad Recipe

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This is a great fall salad that goes great as a side for left-over holiday turkey.

Makes 4 servings.


  • 1/2 medium pumpkin
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1 pound thinly sliced spinach
  • 1 cucumber, peeled, julienned
  • 1/4 cup thinly sliced red onion
  • 1/2 tsp dijon mustard
  • 1 tbsp maple syrup
  • 1/2 tsp lemon juice
  • 2 large basil leaves cut into very thin strips


Preheat your oven to 400 degrees.

Peel the half pumpkin and cut into 1-inch chunks.  Toss the pumpkin chunks with 2 tablespoons of olive oil, salt, and pepper.

Bake the coated pumpkin pieces for 25 minutes.

Let the pumpkin cool, then toss with the spinach, cucumber, and red onion.

In a separate bowl, whisk the mustard, maple syrup, remaining olive oil, lemon juice, and basil.

Drizzle the dressing over the pumpin/spinach/onion salad and serve.

Add salt and pepper to taste.

Nutrition info (per serving): 230 Calories, 14g fat, 42g carbohydrates, 6g protein

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