Warm pumpkin salad with tangerines and spinach

Votes: 7

Photo of the dish: Kana Okada

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 282, total fat 14 G., saturated fats 2 G., proteins 3 G., carbohydrates 42 G., fiber 7 G., cholesterol 0 mg, sodium 187 mg, sugar 18 G.

Detailed recipe warm salad made from pumpkin with tangerines and spinach.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g butternut squash, peeled, seeded and cut into 3 cm cubes
6 cups loosely packed fresh spinach
4 tbsp. l. olive oil
3 tsp coarsely chopped fresh rosemary
Salt and freshly ground pepper
4 tangerines
1/4 cup dried cranberries

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin, butternut squash, tangerines, cranberry, salad, spinach, rosemary

Cooking the dish according to the recipe:

Preheat oven to 200 degrees.
Toss the pumpkin with 2 tablespoons of olive oil and spread it in a single layer on a baking sheet. Sprinkle the pumpkin with 2 teaspoons of rosemary, salt, and pepper. Bake in the oven, stirring occasionally, until golden brown, about 20 minutes. Remove from the oven and cool slightly, about 15 minutes.

While the pumpkin is roasting, peel 3 tangerines and dice them, removing the seeds. Juice the remaining tangerine and mix the juice with the remaining olive oil and rosemary. Season with salt and pepper.
Toss warm pumpkin, spinach, tangerines, and cranberries with the dressing. Divide the vegetables into serving bowls.

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