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Pumpkin & Spinach Salad

Yields12 Servings

 1.50 kg pumpkin, peeled, seeded and thinly sliced
 ¼ cup olive oil
 300 g baby spinach leaves
 200 g feta, crumbled
 1 tbsp whole grain mustard
 2 tbsp red wine vinegar
1

Heat a grill/fry pan on high heat. Brush pumpkin with oil and season with pepper. Cook pumpkin for about 1 minute on each side or until tender. Remove from pan and set aside

2

Place spinach, feta and pumpkin in a large serving bowl.

3

Combine mustard, vinegar and remaining olive oil in a separate bowl, stir well to combine.

4

Drizzle the dressing over the salad (just prior to serving) and mix well.

5

Divide into individual containers and serve.

Nutrition Facts

Serving Size 175g

Servings 0


Amount Per Serving
Calories 136
% Daily Value *
Total Fat 7.6g12%

Saturated Fat 2.6g13%
Sodium 203mg9%
Total Carbohydrate 8.2g3%

Dietary Fiber 2.2g9%
Sugars 5.5g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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