Spinach and Pumpkin Salad

Prep and Cook Time: about 25 minutes. Notes: We adapted this recipe from Cetrella Bistro and Café in Half Moon Bay, California, where executive chef Lewis Rossman adds shavings of raw pumpkin to spinach salad for his special October menu. Look for toasted pumpkin-seed oil at natural- and specialty-food stores.

By Linda Lau Anusasananan; Lewis Rossman and Lewis Rossman
This Story Originally Appeared On sunset.com

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Credit: Brown Cannon III

Recipe Summary

Yield:
Makes about 12 servings
Nutrition Info
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Ingredients

Directions

  • In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.

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  • 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.

Source

Cetrella Bistro and Café, Half Moon Bay, CA

Nutrition Facts

Per Serving:
117 calories; calories from fat 67%; protein 4.1g; fat 8.7g; saturated fat 1.4g; carbohydrates 8.3g; fiber 2.6g; sodium 126mg.
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