Pumpkin Salad

Yield: 4-6 Servings Cooking Time: 35 Minutes Difficulty: Easy


  1. Preheat the oven to 400°F.
  2. Place the pumpkin on a baking tray and toss with one tablespoon of olive oil. Season with salt and pepper. Roast in a preheated oven until tender and slightly golden brown, about 15-20 minutes. Allow to cool slightly.
  3. To make the dressing combine the remaining olive oil, sherry vinegar, honey and a pinch of salt and pepper in a bowl. Whisk and set side.
  4. In a large bowl add the spinach, basil, mozzarella, pumpkin seeds, warm roasted pumpkin, and the dressing. Toss well and spoon onto a platter for serving.


Measuring Cups
Measuring Spoons
Baking Tray
Mixing bowls
Serving Platter


  • 1 small Sugar Pumpkin, pealed, seeded, and cubed into 1 inch pieces
  • ¼ cup Olive Oil
  • Salt and Pepper
  • 3 tablespoons Sherry Vinegar
  • 1 teaspoon Honey
  • 3 cups Spinach
  • ¼ cup Basil, chopped
  • 1 cup Fresh Mozzarella Pearls or Cubed Fresh Mozzarella
  • ½ cup Roasted Pumpkin Seeds