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Embrace Fall With This Spinach Salad Featuring Roasted Pumpkin and a Curry Vinaigrette Dressing

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When Halloween is over, don’t you dare chunk that punkin. This festive fall fruit is so versatile it can be used in just about any dish—from the sweet to the savory. Carve out some time to enjoy this healthy recipe courtesy of Cosmia Weinerth, a certified cooking and health coach.

Ingredients

(Serves 2)

  • 2 cups pumpkin, peeled, seeded and cut into 1-inch cubes
  • 6 cups of fresh baby spinach
  • 1/4 cup cranberries, dried
  • 1/4 cup pumpkin seeds
  • 2 tablespoons feta cheese, crumbled
  • 1/4 tsp cumin, ground
  • 1/8 tsp cayenne
  • 1/4 tsp smoked paprika
  • ½ tsp sea salt
  • 1 tsp of coconut oil
  • 1/2 cup olive oil
  • 1/2 tbsp curry powder
  • 1/2 tbsp whole-grain Dijon mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 orange, juiced
  • Sea salt, freshly ground pepper to taste

 

Directions:

Roasted Pumpkin
Preheat oven to 450 degrees. Toss pumpkin with cumin, smoked paprika, cayenne, sea salt and coconut oil. Place seasoned pumpkin on a sheet pan and and roast for 30-35 minutes or until tender.

Curry Vinaigrette Dressing
In a small bowl, add orange juice, curry powder, Dijon mustard, honey, apple cider vinegar, salt and pepper and whisk. Drizzle in olive oil as you whisk to combine.

Assemble Salad
Divide spinach between two plates. Top with roasted pumpkin, cranberries, pumpkin seeds, feta and dressing. Enjoy!

Cosmia Weinerth is a certified cooking and health coach, chef, yoga teacher and consultant. Her mission is to guide busy people dealing with health concerns, food allergies, and a desire to eat healthier toward a more nourished, energized and thriving life. Weinerth empowers clients with life-changing wellness strategies and the know-how to eat, shop and cook whole, real foods. Contact her at truefoodwellness@gmail.com and truefoodwellness.com.

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