Warm Pumpkin Spinach Prawn Salad with Chilli Lime Dressing
Elevate your salad game with this Warm Pumpkin Spinach Prawn Salad with Chilli Lime Dressing, a vibrant dish that’s as flavorful as it is nutritious. Roasted cinnamon-spiced pumpkin pairs beautifully with tender, garlicky prawns, creating a warm and hearty base. Fresh baby spinach adds a crisp, leafy contrast, while the zesty chilli lime dressing, laced with honey and soy sauce, brings a perfect balance of heat, tang, and sweetness. Garnished with aromatic coriander, this salad is a feast for the senses and ideal for a light yet satisfying meal. Ready in under 40 minutes, it’s perfect for busy weeknights or impressing guests with its vibrant colors and bold flavors. Perfect keywords: warm salad recipe, pumpkin prawn salad, chili lime dressing, healthy dinner ideas, quick salad recipes.
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Recipe Information
Ingredients
- 500 grams pumpkin (peeled and cubed)
- 3 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 300 grams raw prawns (peeled and deveined)
- 2 cloves garlic (minced)
- 100 grams baby spinach
- 1 small red chilli (finely chopped)
- 1 medium lime (juice and zest)
- 1 tablespoons honey
- 1 teaspoons soy sauce
- 2 tablespoons coriander leaves (chopped)
Instructions
Preheat your oven to 200°C (400°F).
Place the cubed pumpkin on a baking sheet. Drizzle 2 tablespoons of olive oil over the pumpkin and sprinkle with cinnamon, 0.5 teaspoons of salt, and 0.5 teaspoons of black pepper. Toss to coat evenly.
Roast the pumpkin in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the prawns and cook for 2-3 minutes per side or until they turn pink and are cooked through. Remove from heat and set aside.
In a small bowl, prepare the chilli lime dressing. Combine the chopped red chilli, lime juice, lime zest, honey, soy sauce, and 0.5 teaspoons of salt. Whisk well to emulsify.
In a large mixing bowl, combine the roasted pumpkin, cooked prawns, and baby spinach.
Pour the chilli lime dressing over the salad and toss gently to combine.
Transfer the salad to a serving dish and garnish with chopped coriander leaves.
Serve warm and enjoy!
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 32.9 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2686 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
