Recipe Details

Spinach and Orange Salad with Pumpkin Seeds

Number of Servings: 2

Serving Size: 1 cup salad and 2 tablespoons dressing

This fresh salad will taste perfect any time of the year but may be especially welcome in the fall or winter, when citrus is more plentiful and other produce is in short supply.

Name: Amount:
loosely packed baby spinach leaves 1 cup
sliced celery 2 Tbsp
button mushrooms, sliced 2 small
thin slice red onion, halved and separated into rings 1
medium orange, peeled and sectioned 0.50
fresh orange juice 2 Tbsp
fresh lemon juice 1 Tbsp
olive oil (extra-virgin preferred) 1 tsp
soy sauce (lowest sodium available) 1 tsp
honey 1 tsp
ground ginger 0.13 tsp
pepper (coarsely ground preferred) 0.13 tsp
shelled roasted unsalted pumpkin seeds (pepitas) 1 Tbsp

In a medium salad bowl, toss together the spinach, celery, mushrooms, onion, and orange sections.


In a small bowl, whisk together the remaining ingredients except the pumpkin seeds. Drizzle over the salad.


Toss to combine. Garnish with the pumpkin seeds.

Nutritional Information (per serving)
Calories 105
Calories from Fat 45
Total Fat 5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 115mg
Potassium n/a
Carbohydrates 13g
Dietary Fiber 2g
Sugars 9g
Protein 4g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Fruit 1 Vegetable 1 Fat