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Spinach Pumpkin Salad

Tue, 10/30/2007 - 8:30AM by partysugar 0 Comments -
Spinach Pumpkin Salad From Sunset magazine 1/2 cup pomegranate juice 1/4 cup red wine vinegar 1/4 cup toasted pumpkin-seed oil or extra-virgin olive oil 6 to 8 ounces pumpkin, such as Sugar Pie, or banana squash 6 quarts baby spinach leaves (1 lb.),rinsed and crisped Salt and pepper 1/2 cup salted, roasted shelled pumpkin seeds
  1. In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.
  2. Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently.
  3. Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds.
Serves 12. Nutritional Information: CALORIES 117(67% from fat); FAT 8.7g (sat 1.4g); PROTEIN 4.1g; CHOLESTEROL 0.0mg; SODIUM 126mg; FIBER 2.6g; CARBOHYDRATE 8.3g


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