Spinach And Pumpkin Seed Salad Recipes

SPINACH, AVOCADO, PUMPKIN SEED SALAD

Steps:

• Put the spinach leaves and pumpkin seeds into a large salad bowl.
• Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
• Mix the olive oil, lime juice, and zest in a small bowl. Add the salt and whisk to emulsify.
• Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.
• Serve this salad immediately as the spinach leaves are very delicate.
• If you are using the smoked salmon, add 1 slice per serving-drizzle with a little lime juice and top with a little cracked black pepper.

BABY SPINACH, AVOCADO, AND PUMPKIN SEED SALAD

Steps:

• Put the spinach leaves and pumpkin seeds into a large salad bowl.
• Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
• Mix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.
• Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.

PUMPKIN (SQUASH) & SPINACH SALAD

Steps:

• Preheat oven to 220°C.
• Line a baking tray with non-stick baking paper.
• Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated.
• Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown.
• Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
• Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.
• Place the pumpkin, spinach and pine nuts in a large bowl, drizzle with the dressing and gently toss until just combined.
• Serve immediately.

QUINOA, SPINACH, PUMPKIN SEED SALAD

Steps:

• Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.Place 2 cups of water and quinoa into a saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
• Place spinach, cucumber and tomato in a salad bowl, pour over the balsamic vinegar, lemon juice, olive oil, salt and pepper, mix well.
• Add the cooked quinoa, mix well.
• Add the pumpkin seeds just before serving.

SPINACH AND PUMPKIN SEED SALAD

Steps:

• Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
• Toss with the spinach until the leaves are nicely coated.
• Toss again with the tomatoes and the scallions.
• Place salad portions in bowls, garnish with a small amount of alfalfa sprouts, sprinkle with pumpkin seeds, and serve.