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Spinach and Pumpkin Salad

 1/2 cup pomegranate juice
 1/4 cup red wine vinegar
 1/4 cup toasted pumpkin-seed oil or extra-virgin olive oil
 6 to 8 ounces pumpkin, such as Sugar Pie, or banana squash
 6 quarts baby spinach leaves (1 lb.),rinsed and crisped
  Salt and pepper
 1/2 cup salted, roasted shelled pumpkin seeds
Step 1
1

In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.

Step 2
2

Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently.

Step 3
3

Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds.