During fall and winter we tend to reduce our salad intake choosing to eat more soups and other heartier foods. However, this roasted pumpkin salad with its delicious sweet balsamic dressing is perfect all year round. There is no excuse to forego those delicious greens when this you this healthy salad dish with roasted pumpkin into your repertoire.
Roasted Pumpkin Salad With Sweet Balsamic Dressing
Yields 4 servings
Per Servings: 146 calories, 8 g carbs, 13 g fat, and 3 g protein
While pumpkin tends to be associated with pumpkin pie, here is a fun way to enjoy pumpkin as a side dish. The mix of greens and orange makes a colorful addition to any accompanying protein on your plate.
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Ingredients:
- 1.75 g butternut pumpkin
- Olive oil cooking spray
- ½ cup pine nuts
- 4 cups baby spinach
Honey and Balsamic Dressing
- ¼ cup of sugar-free honey substitute like sugar-free pancake syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
Directions:
- Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.
- Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.
- Make sugar free honey substitute and balsamic dressing: Combine sugar free honey substitute, vinegar, and oil in a screw-top jar. Secure lid and shake to combine. Remove lid. If necessary microwave on HIGH (100%) for 10 seconds until the sugar-free honey substitute is melted. Replace lid. Shake until well combined.
- Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper. Serve.
[You can view the original recipe on Taste]
Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: