Preparation Time: 5 mins
Cooking Time: 30 mins
Meal type:
Side Dishes
Salads and Salad Dressings
Rating:
FatSecret Members Average Rating
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A light summer salad that's sure to tempt with the perfect mix of flavors.
Ingredients
Directions
- Pre-heat oven to 480 °F (250 °C).
- Line a biking tray with baking paper. Place pumpkin in a single layer on the tray. Spray with olive oil spray, turn pumpkin spray again.
- Roast for 20 minutes or until golden and tender, turning once. Set aside.
- Meanwhile heat a small non-stick pan over medium heat. Add pine nuts and cook, stirring for approximately 3 minutes until golden.
- Combine balsamic vinegar and olive oil in a screw top jar and shake to combine.
- Place spinach and pumpkin in a serving bowl, sprinkle with pine nuts and drizzle with dressing.
279 members have added this recipe to their cookbook.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Reviews
A healthy salad !
07 Sep 18 by member: Lupe 13
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Soooooo Good! I love it, a new favourite and calorie-wise too.
25 Feb 13 by member: Lise_in_oz
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It is a slightly sweet, fragrant, and tasty snack.
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Soft, delicious, and low-carb snack.
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Sweet, moist, and delicious snack.
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Moist, soft, and fluffy.
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 61 calories in 1 serving of Roast Pumpkin Salad.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 70% fat, 22% carbs, 8% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
255 kj
61 kcal
Protein
1.17g
Carbohydrates
3.42g
Sugar
0.89g
Fat
4.85g
Saturated Fat
1.009g
Trans Fat
0g
Polyunsaturated Fat
0.001g
Monounsaturated Fat
0.002g
Cholesterol
0mg
Fibre
1.1g
Sodium
11mg
Potassium
57mg
Calorie Breakdown:
Carbohydrate (22%)
Fat (70%)
Protein (8%)
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*Based on an RDI of 2000 calories
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