Pumpkin Seed 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.

BABY SPINACH, AVOCADO, AND PUMPKIN SEED SALAD

Baby Spinach, Avocado, and Pumpkin Seed Salad image

Provided by Nigella Lawson : Food Network

Categories side-dish

Time 15m

Yield 6 side servings

Number Of Ingredients 6

Ingredients

10 cups baby spinach leaves, washed and ready to use
1/2 cup green pumpkin seeds
2 (small to medium-sized) avocados
2 tablespoons olive oil
1 lime, zested and juiced
1/2 teaspoon salt

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

Spinach and Pumpkin Seed Salad image

Make and share this Spinach and Pumpkin Seed Salad recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Dijon mustard
5 cups stemmed baby spinach leaves, washed and dried (may substitute mixed baby greens)
1 cup cherries or 1 cup grape tomatoes, halved
1/4 cup finely chopped scallion
1 cup alfalfa sprout
1/2 cup shelled pumpkin seeds

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.

Nutrition Facts : Calories 249.5, Fat 21.7, SaturatedFat 3.3, Sodium 331.2, Carbohydrate 10.1, Fiber 3, Sugar 5.5, Protein 6.9

QUINOA, SPINACH, PUMPKIN SEED SALAD

Quinoa, Spinach, Pumpkin Seed Salad image

Beautiful color and texture makes me crave this salad. Keeps well for next day lunch, simply add the seeds just before serving. Sunflower seeds may be substituted for the pumpkin. I have cut the balsamic vinegar by half as I found it to be overpowering in the original recipe.

Provided by MtlYogini

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup red quinoa
2 cups spinach, shredded
1 cucumber, sliced
1 tomatoes, cubed
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
4 tablespoons olive oil
1/2 cup pumpkin seeds
salt and pepper

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.

Nutrition Facts : Calories 393.8, Fat 24.1, SaturatedFat 3.7, Sodium 27.3, Carbohydrate 37.5, Fiber 4.3, Sugar 2.5, Protein 11

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