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Roast Pumpkin, Spinach And Feta Salad Image

Roast Pumpkin, Spinach And Feta Salad

Prep 10m
Cook 25m
Total 35m

Ingredients

4 servings

Pumpkin

Dressing

Salad

Steps

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Nutrition Facts

Per serving
Protein: 13% of calories Carbs: 31% of calories Fat: 56% of calories

467 calories

Calories from

  • Protein 13%
  • Carbs 31%
  • Fat 56%
  • Fat High 29 g 44%
  • Saturated Fat High 7 g 35%
  • Carbohydrates 36 g 12%
  • Fiber High 6 g 24%
  • Sugar High 20 g 40%
  • Protein High 15 g 30%
  • Cholesterol 20 mg 6%
  • Sodium 450 mg 18%

% Daily Value is based on a 2,000 calorie diet.

Notes

1. You can use any pumpkin or squash for this recipe.

2. Pine nuts are expensive but worth using in this recipe, it’s the perfect finishing touch However, you can sub with any other nuts of choice. Chopped almonds and macadamias are great.

3. Pumpkin turns to mush if baked for too long. You don’t want mush in your salad. So keep an eye on it – it should be tender with a nice golden surface on at least 2 sides (i.e. the sides that were in contact with the tray during baking). And also, loosen pumpkin from tray using an egg flip / spatula when you take it out of the oven – if you don’t do this while hot, it might stick to the tray.

4. Nutrition per serving, assuming 4 servings and that all the dressing is consumed. Reality is that most of the Dressing ends up at the bottom of the bowl because dressing doesn’t stick that well to baby spinach. So actual calories will be less than this.

Imported & edited by @jact

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