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5 from 1 vote

Spinach, Kabocha, and Pepita Salad with Goat Cheese and Cranberry Dressing

Bright and fresh, this salad gets some balance from richness in the goat cheese and pepitas. The pepitas also add a nice textural contrast.
Course Salad
Cuisine American
Keyword american, cranberry, dairy-free, goat cheese, kabocha, nut-free, pepitas, salad, spinach
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 187kcal
Author Jenny Ross

Ingredients

Dressing

Salad

  • 4 cups spinach
  • 1 cup pepitas or pecans or walnuts, toasted (I like to use the chili spice pepitas here.)
  • 1 cup kabocha squash pre-cooked and cubed
  • 1/2 cup goat cheese crumbled, optional, omit for dairy-free

Instructions

  • Combine all dressing ingredients in a blender and blend until completely smooth. Adjust seasoning to taste.
  • Toss spinach and kabocha with the dressing and scatter pepitas and cheese on top to serve.

Notes

Protein:Energy Ratio: 0.29
Nutrition without cheese: Calories: 150 cal, Carbs: 4g, Fiber: 1g, Fat: 15g, Protein: 3g, Protein:Energy Ratio: 0.17
Nutrition for dressing alone: Calories: 97 cal, Carbs: 1g, Fiber: 1g, Fat: 11g, Protein: 1g, Protein:Energy Ratio: 0.09

Nutrition

Calories: 187kcal | Carbohydrates: 4g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 145mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1756IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 1mg