Spinach Pumpkin Salad

Spinach Pumpkin Salad
From Sunset magazine

1/2 cup pomegranate juice
1/4 cup red wine vinegar
1/4 cup toasted pumpkin-seed oil or extra-virgin olive oil
6 to 8 ounces pumpkin, such as Sugar Pie, or banana squash
6 quarts baby spinach leaves (1 lb.),rinsed and crisped
Salt and pepper
1/2 cup salted, roasted shelled pumpkin seeds

1. In a large serving bowl, whisk together pomegranate juice, vinegar, and oil.
2. Peel pumpkin. With a vegetable peeler, cut raw pumpkin into paper-thin 1- by 3-inch strips; you'll need about 2 1/2 cups. Add pumpkin shavings to pomegranate vinaigrette and mix gently.
3. Add spinach and mix to coat; add salt and pepper to taste. Sprinkle with pumpkin seeds.

Serves 12.

Nutritional Information: CALORIES 117(67% from fat); FAT 8.7g (sat 1.4g); PROTEIN 4.1g; CHOLESTEROL 0.0mg; SODIUM 126mg; FIBER 2.6g; CARBOHYDRATE 8.3g