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Pumpkin Spinach Salad with Dijon Balsamic Dressing (Ready in 15 Minutes)
Emilia

Pumpkin Spinach Salad with Dijon Balsamic Dressing (Ready in 15 Min)

Easy pumpkin spinach salad with Dijon balsamic dressing. A healthy fall salad for one, ready in 15 minutes. Gluten-free, dairy-free option. Great any time of day.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Breakfast, Salad, Side Dish
Cuisine: American
Calories: 319
Ingredients Method Video

Ingredients
  

  • 1 ¾ oz 50 g fresh baby spinach, about 2 loosely packed cups
  • ⅓ oz 10 g fresh arugula (rocket), about ½ cup
  • 4 to 5 cherry tomatoes halved (about 2 oz / 60 g)
  • ½ cup about 2 oz / 60 g roasted Hokkaido pumpkin cubes (½-inch / 1 cm)
  • 1 tablespoon 15 g Dijon mustard
  • 2 tablespoons 30 ml extra virgin olive oil
  • 1 tablespoon 15 ml balsamic vinegar or fresh lemon juice
  • Optional: 1 tablespoon 10 g roasted pumpkin seeds
  • Optional: ½ teaspoon honey or maple syrup dose the sweetness to your taste
  • Pinch of salt

Method
 

  1. Use Hokkaido roasted pumpkin (see my blog for how to roast it), or cook the pumpkin cubes in an 8-inch (20 cm) skillet with a lid over medium heat for about 10 minutes, until tender and golden. Let cool slightly.
  2. Spread the spinach and arugula in a deep bowl (about 7 inches / 18 cm wide).
  3. Top with the cold pumpkin and halved cherry tomatoes.
  4. Right before serving, whisk the Dijon mustard, olive oil and balsamic vinegar (or lemon juice) in a small cup. Sweeten with honey or maple syrup if you like.
  5. Drizzle with the dressing and optionally scatter pumpkin seeds on top.

Video