Here’s a delicious Baked Pumpkin Spinach Pomegranate Salad recipe that turns leftover Halloween pumpkins into a flavorful and nutritious dish. I make this salad every year after Halloween when we have a lot of Pumpkin leftovers. The pumpkin, oven-baked to perfection, contributes a caramelized sweetness that beautifully complements the freshness of spinach leaves. Pomegranate seeds add a burst of juiciness and a hint of tartness, while the optional crumbled feta cheese introduces a creamy and tangy element.
Roasted Pumpkin and spinach salad recipe
Ingredients:
- 2 cups pumpkin, peeled and diced
- 1 tablespoon olive oil
- 2 tablespoon honey
- Salt and pepper to taste
- 6 cups fresh spinach leaves, washed
- 1/2 cup pomegranate seeds
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinaigrette dressing
Instructions:
- Preheat Oven:Preheat your oven to 400°F (200°C).
- Prepare Pumpkin:Peel and dice the leftover pumpkin into bite-sized cubes.
- Bake Pumpkin: Place the pumpkin cubes on a baking sheet. Drizzle with olive oil, honey and season with salt and pepper. Toss to coat evenly. Bake for about 20-25 minutes or until the pumpkin is tender and slightly caramelized.
- Assemble Salad: In a large salad bowl, combine the fresh spinach leaves, baked pumpkin cubes, and pomegranate seeds.
- Add Feta (Optional): If using feta cheese, crumble it over the salad for a creamy and tangy addition.
- Drizzle Dressing: Drizzle balsamic vinaigrette over the salad. Toss gently to coat the ingredients evenly.
- Serve: Transfer the salad to a serving platter or individual plates.
- Enjoy: Serve immediately and enjoy this vibrant and nutritious Baked Pumpkin Spinach Pomegranate Salad as a delightful side dish or a light meal.
This salad combines the sweetness of baked pumpkin, the freshness of spinach, the burst of flavor from pomegranate seeds, and the optional creaminess of feta cheese. It’s a perfect way to repurpose leftover pumpkins into a tasty and colorful dish.
