Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Roasted Pumpkin Salad
Roasted Pumpkin Salad with chopped spinach, walnuts, pumpkin seeds, pomegranate arils, creamy blue cheese, and drizzled with a savory olive oil dressing. This delicious and easy recipe is a fall favorite!
Course
Lunch, Dinner, Appetizer, Salad
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Servings
Calories
312
kcal
Author
Christine McMichael
Ingredients
6
cups
spinach
2
cups
roasted pumpkin slices
(about 15-20 slices)
1/4
cup
walnut halves
1/4
cup
pumpkin seeds
1/4
cup
pomegranate arils
1/3
cup
blue cheese
crumbled
1/4
cup
olive oil
salt/pepper
to taste
Instructions
Chop the spinach and place in a salad bowl.
Add in roasted pumpkin slices, walnuts, pumpkin seeds, and blue cheese.
Drizzle olive oil over the entire salad.
Add salt and pepper to taste.
Toss the salad, serve, and enjoy!
Nutrition
Calories:
312
kcal
|
Carbohydrates:
12
g
|
Protein:
15
g
|
Fat:
27
g