Pumpkin Squash Spinach Salad Recipes

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.

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 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.

ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

SPINACH-STUFFED PUMPKINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
• Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
• Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.