Description

A bright, fresh, and creamy autumn side dish featuring baby spinach, pure pumpkin puree, and toasted walnuts with a sweet and tangy honey-vinegar dressing.

Ingredients

Scale

6 cups fresh baby spinach
1 can (15 oz) pure pumpkin puree
1 cup raw walnuts
2 tablespoons honey
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
½ cup feta or goat cheese, crumbled
½ teaspoon kosher salt
Fresh cracked black pepper to taste

Instructions

Heat a small skillet over medium-low heat. Add walnuts and toast, stirring constantly, for 2-3 minutes until fragrant and golden brown. Transfer to a plate to cool, then crush slightly into chunks.
In a small bowl, whisk together honey, apple cider vinegar, olive oil, salt, and black pepper until emulsified.
Ensure pumpkin puree is smooth. If watery, drain slightly in a sieve.
Place washed and thoroughly dried spinach in a large mixing bowl. Pour pumpkin puree over the spinach.
Drizzle half of the dressing over the spinach and pumpkin. Toss gently to coat evenly. Add more dressing if needed.
Sprinkle crumbled cheese and toasted walnuts over the salad. Toss gently one last time to distribute.
Serve immediately while walnuts are crunchy and spinach is fresh.

Notes

Ensure spinach is completely dry to prevent watery dressing. Toast walnuts for better flavor and texture. Do not reheat this salad as it is best served cold or at room temperature. For meal prep, keep dressing and toppings separate until serving.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 10
Sodium: 350
Fat: 14
Saturated Fat: 3
Carbohydrates: 18
Fiber: 4
Protein: 7

Keywords: pumpkin salad, spinach salad, fall recipes, side dish, toasted walnuts, healthy salad, vegetarian, gluten-free option