Description

A quick, vibrant salad featuring warm spiced pumpkin puree drizzled over cool baby spinach, topped with toasted walnuts, feta cheese, and dried cranberries. Perfect for a stress-free weeknight dinner.

Ingredients

Scale

6 cups baby spinach
1 can (15oz / 425g) canned pumpkin puree (not pie filling)
1 cup walnuts, chopped
½ cup feta cheese, crumbled
½ cup dried cranberries
1 tablespoon olive oil (for pumpkin)
1 clove garlic, minced
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon maple syrup
Salt and black pepper to taste
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons olive oil (for vinaigrette)
½ teaspoon salt (for vinaigrette)

Instructions

Toast the walnuts: Heat a dry skillet over medium heat. Add chopped walnuts in a single layer and toast for 2-3 minutes, shaking frequently, until golden and fragrant. Transfer to a plate to cool.
Warm the spiced pumpkin: In a small saucepan, combine pumpkin puree, 1 tablespoon olive oil, minced garlic, cinnamon, nutmeg, maple syrup, salt, and pepper. Whisk over medium-low heat for about 5 minutes until warm and smooth. Adjust consistency with a splash of water if needed.
Make the vinaigrette: In a small bowl or jar, whisk together apple cider vinegar, Dijon mustard, honey, 3 tablespoons olive oil, and ½ teaspoon salt until emulsified.
Assemble the salad: Place baby spinach in a large bowl. Drizzle with about half of the vinaigrette and toss gently to coat.
Serve: Spread dressed spinach on a platter or into bowls. Dollop the warm spiced pumpkin mixture over the top. Sprinkle with crumbled feta, toasted walnuts, and dried cranberries. Drizzle with remaining vinaigrette if desired. Serve immediately.

Notes

Ensure you use plain canned pumpkin puree, not pumpkin pie filling. Toasting the walnuts is crucial for flavor. Keep the pumpkin warm until serving for the best texture contrast. Do not store dressed salad; keep components separate if meal prepping.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 12
Sodium: 320
Fat: 18
Saturated Fat: 4
Carbohydrates: 22
Fiber: 5
Protein: 8

Keywords: pumpkin spinach salad, 5pm dinner, easy weeknight meal, healthy salad, warm salad, vegetarian dinner, gluten-free recipe