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🥗 Roasted Pumpkin Salad with Fresh Spinach and Citrus Dressing

317 kcal · 30 min · 4 servings

Ingredients

• Olive oil (for the baking sheet)
• 1 untreated orange
• 600 g pumpkin flesh (Hokkaido)
• 1 tsp brown sugar
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 150 g baby spinach
• 4 tbsp pumpkin seeds
• 2 tbsp apple cider vinegar
• 1 pinch medium-hot mustard

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Brush a baking tray lightly with oil.
3. 3. Wash the orange under hot water and dry it thoroughly.
4. 4. Peel the orange skin into fine strips (zest).
5. 5. Squeeze the juice out of the orange.
6. 6. Cut the pumpkin flesh into thin strips.
7. 7. Mix the sugar with two tablespoons of oil, salt, pepper, and about half of the orange juice.
8. 8. Toss the pumpkin strips in this sauce until they are well coated.
9. 9. Spread the pumpkin strips evenly on the prepared baking tray.
10. 10. Bake the pumpkin for 15 to 20 minutes until tender.
11. 11. Wash the spinach thoroughly.
12. 12. Spin the spinach dry.
13. 13. Roast the pumpkin seeds in a pan until fragrant.
14. 14. Remove the seeds from the pan and let them cool.
15. 15. Whisk the remaining oil with the remaining orange juice, vinegar, mustard, salt, and pepper.
16. 16. Taste the dressing and adjust seasoning if needed.
17. 17. Stir the orange zest into the dressing.
18. 18. Place the roasted pumpkin strips on the plates.
19. 19. Add a handful of spinach on top of the pumpkin.
20. 20. Drizzle the salad with the prepared dressing.
21. 21. Grind some fresh pepper over the top.
22. 22. Sprinkle the salad with the roasted pumpkin seeds.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 317
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 14 g