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Spinach and Pumpkin Salad Recipe

Spinach and Pumpkin Salad Recipe

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Ingredients

Count

Nutrition

326

Calories

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Ingredients:

Serving

1/2 cup pomegranate juice
1/4 cup red wine vinegar
1/4 cup toasted pumpkin-seed oil
6 to 8 oz pumpkin , such as sugar pie , or banana squash
6 quarts baby spinach leaves (1 lb.),rinsed and crisped
salt and pepper
1/2 cup salted , roasted shelled pumpkin seeds

Directions:

In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.
Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently.
Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	325.85 Kcal (1364 kJ)
Calories from fat	85.18 Kcal
		% Daily Value*
Total Fat	9.46g	15%
Sodium	56963.2mg	2373%
Potassium	3603.06mg	77%
Total Carbs	50.2g	17%
Sugars	22.99g	92%
Dietary Fiber	11.34g	45%
Protein	17.06g	34%
Vitamin C	148mg	247%
Iron	15.9mg	88%
Calcium	548.9mg	55%

Amount Per 100 g
Calories	30.46 Kcal (128 kJ)
Calories from fat	7.96 Kcal
		% Daily Value*
Total Fat	0.88g	15%
Sodium	5325.16mg	2373%
Potassium	336.83mg	77%
Total Carbs	4.69g	17%
Sugars	2.15g	92%
Dietary Fiber	1.06g	45%
Protein	1.59g	34%
Vitamin C	13.8mg	247%
Iron	1.5mg	88%
Calcium	51.3mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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