Warm Pumpkin and Spinach Salad

Warm Pumpkin and Spinach Salad

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This salad recipe includes baked pumpkin, spinach and dried cranberries. It is a festive side dish for those who care about their health, or follow their figure.


Serves: 4 

  • 500g pumpkin
  • 400g frozen spinach, or fresh
  • 1 onion
  • 2 cloves garlic
  • vegetable oil, for frying
  • 1/3 cup dried cranberries or sultanas
  • salt and pepper, to taste

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Pumpkin cut in half lengthwise, clean and seed. Cut thin slices across the peel about 5mm wide. Lay out the slices on a baking tray then sprinkle with salt, drizzle with oil and place in preheated oven. Bake for 20 to 30 minutes at 200 degrees C.
  2. Meanwhile defrosted the spinach, squeeze and if you want to finely chop. In a frying pan heat the vegetable oil, add diced onion and saute until transparent; about 7 minutes.
  3. Add the spinach and garlic then saute for about 10 minutes, stirring occasionally.
  4. Add cranberries and sultanas and cook for another couple of minutes. Season to taste with salt and pepper.
  5. Put fried spinach in a bowl, add the slices of pumpkin mix. It turns out very tasty nice garnish.

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