Roasted Pumpkin, Plum, and Pecan Spinach Salad
- Number of Servings: 2
Ingredients
1 cup, cubes pumpkin raw1 1tsp Olive Oil 1 1tsp Grapeseed Oil 1 tsp Balsamic Vinegar 2 cup Baby Spinach (raw) 1 medium Plum1 oz Fat Free Crumbled Feta 2 T chopped Pecans 1 T Raisins 1 tbsp finely chopped red Onions
1. Preheat oven to 375 degrees
2. Toss pumpkin in olive oil, and place on a baking sheet
3. Roast for about 45 minutes or until squash is brown and caramelized
4. Allow to cool
5. Combine the oil and vinegar in a small bowl. Set aside.
6. Place pumpkin, spinach, plum, cheese, pecans, raisins, and onion in a medium bowl. Toss with oil and vinegar.
Serving Size: 2 plates
Number of Servings: 2
Recipe submitted by SparkPeople user JPANNELL0.
2. Toss pumpkin in olive oil, and place on a baking sheet
3. Roast for about 45 minutes or until squash is brown and caramelized
4. Allow to cool
5. Combine the oil and vinegar in a small bowl. Set aside.
6. Place pumpkin, spinach, plum, cheese, pecans, raisins, and onion in a medium bowl. Toss with oil and vinegar.
Serving Size: 2 plates
Number of Servings: 2
Recipe submitted by SparkPeople user JPANNELL0.
Nutritional Info Amount Per Serving
- Calories: 188.6
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 266.0 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 5.4 g
- Protein: 6.0 g
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