Spinach and tangerine salad
Description
The salad is quick and easy to prepare. Serve it warm. When the salad cools down, it will still be delicious, but the freshly made warm salad emits such an amazing aroma and has such a wonderful taste that it's impossible to resist. I usually garnish this salad with a sprig of rosemary and serve it, for example, with mashed potatoes or rice. The salad is very filling and, most importantly, healthy. See the detailed recipe. The salad is ready to serve.
Instructions
- 1
Step 1
Peel the pumpkin and remove the seeds. Cut it into cubes. Preheat the oven to 200 degrees. Mix oil, vinegar, spices, and sugar in a glass, stirring well. Place the pumpkin on a baking sheet. Pour 2/3 of the mixture from the glass over the pumpkin and bake for 20 minutes.
- 2
Step 2
Wash the spinach and dry it or wipe it with a towel. Cut it into not very large pieces and transfer to a large container.
- 3
Step 3
Peel the tangerines and remove the seeds. Cut the tangerines into cubes and add them to the spinach in a bowl.
- 4
Step 4
Also transfer the cooked pumpkin and dried cranberries to the bowl. Pour the remaining spices from the glass over the top and mix the salad thoroughly. Done!