A detailed recipe for making warm pumpkin salad with tangerines and spinach. Nutrition value of one serving: (total 4) Calories 282, total fats 14 g., Saturated fats 2 g., Proteins 3 g., carbohydrates 42 g., fiber 7 g., cholesterol 0 mg., sodium 187 mg., сахар 18 г. 
The photodishes: Cana Okada Time: 1 hour. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. nutmeg pumpkin, peel and seed, chop 3 see cubes
- 6 tbsp. freshly laid fresh spinach
- 4 tbsp. l olive oil
- 3 tsp chopped fresh rosemary
- Salt and Freshly Ground Peppers
- 4 tangerines
- 1/4 Art. dried cranberries
Recipes with similar ingredients: pumpkin, nutmeg pumpkin, tangerines, cranberries, lettuce, spinach, rosemary
Recipe preparation:
- Preheat the oven to 200 degrees.
- Stir the pumpkin with 2 tablespoons of olive oil and put in one layer on a baking sheet. Sprinkle 2 teaspoons of pumpkin rosemary, salt and pepper. Bake in the oven, stirring occasionally, until golden brown, about 20 minutes. Remove from the oven and cool slightly, about 15 minutes.
- While the pumpkin is baked, peel 3 tangerines and cut into cubes, removing seeds. Squeeze the remaining tangerine and mix the juice with the remaining olive oil and rosemary. Salt and pepper.
- Mix warm pumpkin, spinach, tangerines and cranberries with refueling. Arrange vegetables in portioned salad bowls.
