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Pumpkin and Spinach Salad with Quinoa
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Pumpkin Spinach Salad with Quinoa

Savory pumpkin, fresh spinach, sweet green apple, crunchy walnuts and hearty quinoa
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish, Salat, Side Dish, Starter
Cuisine: Fusion, German
Keyword: Apple, Pomegranate, Pumpkin, Quinoa, Spinach
Schwierigkeitsgrad: Moderate
Servings: 2 Persons
Calories: 819kcal

Ingredients

For the salad

  • 400 g pumpkin
  • 3 tbsp vegetable oil
  • 2 tsp paprika powder
  • 70 g quinoa
  • 1 green apple
  • 1 handful walnuts
  • 1/2 pomegranate
  • 100 g fresh baby spinach
  • 1/2 tsp cinnamon
  • salt and pepper

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp agave syrup
  • 1 tbsp sweet mustard
  • 1 tbsp balsamic vinegar
  • 1/2 tsp lemon juice
  • salt and pepper

Instructions

  • Cut the pumpkin into small cubes and mix in a bowl with oil, paprika powder, salt and pepper. Put the pumpkin cubes on a baking tray and bake in the oven at 200 °C (390 °F) for about 20 minutes.
  • Cook quinoa according to the package instructions. Afterwards fry in a pan with a little bit of oil and season with salt, pepper and cinnamon.
  • Cut the apple into fine slices. Remove the pomegranate seeds. It is best to fill a large bowl with water and remove the seeds under water. Sort out the bitter yellow skin. 
  • Chop the walnuts and wash the spinach thoroughly. Put all ingredients for the salat into a nice bowl.
  • For the dressing, mix all ingredients in a small bowl and season with salt and pepper. Pour over the salad and mix. Enjoy while still warm.

Nutrition

Serving: 1Person | Calories: 819kcal | Carbohydrates: 79g | Protein: 12g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 0mg | Sodium: 88mg | Potassium: 1538mg | Fiber: 11g | Sugar: 35g | Vitamin A: 22895IU | Vitamin C: 43.9mg | Calcium: 147mg | Iron: 5.9mg