Reviewed: Feb. 21, 2012

Definitely add bacon, and lightly steam the carrots.

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Reviewer:

Kristie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jan. 30, 2012

This is a wonderful reciepe everyone loved it!

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Reviewer:

Gina

Cooking Level: Expert

Reviewed: Aug. 4, 2011

This was delicious. I used home made balsamic vinaigrette and left out the pumpkin seeds.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 3, 2010

Very good and colorful. I think the cabbage is in too large of a quantity. And the red pepper should be julienned, not chopped. Also added feta and a little red onion.

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Reviewer:

KIRSTENFINNIGAN

Cooking Level: Expert

Home Town: Cupertino, California, USA

Living In: Boise, Idaho, USA

Reviewed: Jul. 10, 2010

I used sunflower seeds rather than pumpkin seeds to make it more summery. Delicious! The way I made it (see picture), there were too many carrots; they took over the flavor sometimes.

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Reviewer:

checkerdchicken

Reviewed: May 6, 2010

Absolutely AMAZING and flavorful! It's been an absolute hit when I served it on Easter Sunday.

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Reviewer:

heyluli

Reviewed: Apr. 15, 2010

Simple, basic, but lovely and colorful fresh salad. I omitted the carrots (not a fan of them), using additional multi-colored bell peppers instead. I added some thinly sliced red onion and chopped, toasted hazelnuts rather than the pumpkin seeds. I used my own vinegar and olive oil dressing, ratio 3:1 of oil to vinegar. A light, lemon vinaigrette would be delicious too.

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11 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 5, 2009

I made this salad to compliment our Easter meal. It was a hit. It was eaten right up. Nothing left.

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Reviewer:

beba_55427

Reviewed: Jul. 12, 2009

Very nice flavor combination, lovely colors, fresh and healthy. I added a yellow bell pepper also. My supermarket did not have hulled pumpkin seeds so I used sunflower seeds. Used the "Balsamic Vinaigrette" recipe here on AllRecipes.

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 14, 2009

Very fun and different spinach salad! I made a giant bowl-ful for a church potluck and every bit disapppeared. My only suggestion would be to buy/make a strong balsamic dressing, as the one I bought was light in flavor and somewhat overpowered by the strong produce elements. Thanks!

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