Pumpkin and spinach salad with walnuts, cranberries, pomegranate seeds and honey and lime dressing with poppy seeds: a great choice for Thanksgiving, Christmas, New Year’s Eve or any other fall and winter vacation menu!
Ingredients
Roasted pumpkin:
1 pound pumpkin, peeled, seeded and cut into 1-inch cubes (Makes about 3 cups of raw diced pumpkin)
1 tablespoon of olive oil
salt
Dress:
1/4 cup of olive oil
2 tablespoons of lime juice
3 tablespoons of softened honey
1 tablespoon of poppy seeds
1 tablespoon of Dijon mustard
Salt and black pepper to taste
Salad ingredients:
10 ounces of baby spinach, about 10 cups of torn leaves
1 cup of walnut halves
1/2 cup of dried cranberries
1/2 cup pomegranate seeds
Instructions
Roasted pumpkin:
Preheat the oven to 400 F.
In a medium bowl, combine the diced pumpkin (peeled and seeded), a tablespoon of olive oil, a pinch of salt and mix.
Place the pumpkin in a single layer on the foil-lined baking sheet.
Roast for 20-25 minutes, turning once in the middle of cooking, until it softens.
Honey and lime salad dressing:
Combine all dressing ingredients in a medium bowl and whisk to combine.
How to make the butternut squash salad
In a large bowl, combine roasted pumpkin, spinach leaves (chop them up a bit), 2/3 cup nuts, 1/2 cup blueberries and 1/4 cup pomegranate seeds.
Add salad dressing and toss gently.
Top with remaining 1/3 cup nuts and 1/4 cup pomegranate seeds.