Roasted Pumpkin, Plum, and Pecan Spinach Salad
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Roasted Pumpkin, Plum, and Pecan Spinach Salad calories by ingredient
Introduction
Can top with roasted pepitas, but nutritional information is not included for this. Can top with roasted pepitas, but nutritional information is not included for this.Number of Servings: 2
Ingredients
-
1 cup, cubes pumpkin raw
1 1tsp Olive Oil
1 1tsp Grapeseed Oil
1 tsp Balsamic Vinegar
2 cup Baby Spinach (raw)
1 medium Plum
1 oz Fat Free Crumbled Feta
2 T chopped Pecans
1 T Raisins
1 tbsp finely chopped red Onions
Directions
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.