Recipe courtesy of JC’s:

30 min prep time
50 min cook time
Serves 4 people
Pumpkin and maple pecan salad



  • 1-1.2kg butternut pumpkin, cut into 2cm chunks, skin left on
  • Olive oil spray
  • 1 cup natural pecans
  • 2 tbsp maple syrup
  • 100g baby spinach leaves
  • 4 spring onions, cut into 5cm lengths, then thinly sliced
  • 8 dried figs, sliced in half horizontally to expose the seeds, then halved again
  • 200g Danish feta cheese, cut into 1 cm pieces


  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tbsp maple syrup
  • 2 tsp wholegrain mustard


  1. Place the pumpkin onto a lined tray, spray with oil, and bake at 190°C for 40 minutes or until cooked through and lightly browned.
  2. Combine the pecans and maple syrup in a bowl and mix until well coated.
  3. Place onto a lined tray and bake at 190°C for 10 minutes, or until crisp. Allow to cool.
  4. Assemble the spinach leaves onto a serving platter, top with the pumpkin, spring onions, figs and feta.
  5. Combine in a jar the oil, vinegar, extra syrup and mustard. Shake until combined.
  6. To serve, pour the dressing over the salad and scatter over the pecans.


Recipe courtesy of JC’s.
Nutrients per serve
Energy 3,550kJ
Protein 21g
Fat 56g
Saturated fat 12g
Carbohydrate 59g
Sugars 51g
Dietary fibre 15g
Sodium 638mg

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