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Roasted Pumpkin and Pistachio Salad


  • 700g peeled and seeded pumpkin
  • cracked black pepper to taste
  • 100g baby spinach leaves
  • 75g pistachio kernels
  • 1 avocado, cut into wedges
  • 1 small Spanish onion, thinly sliced
  • ¼ cup basil leaves
  • 2 tablespoons red wine vinegar, to serve

Preheat oven to 200 degrees C. Slice the pumpkin into thin wedges and place on a baking tray lined with non stick baking paper. Spray with oil spray and sprinkle with salt and pepper.

Cook for 20-25 minutes or until tender and golden. Remove from the oven and set aside to cool slightly.

Arrange the pumpkin on a serving plate with baby spinach, pistachio, avocado, Spanish onion and basil. Drizzle with red wine vinegar and serve.


Serves 6 – 13g nuts per serve


NUTRIENT content per serve

Energy 890kJ (212kcal), Protein 5g, Total fat 15g, Saturated fat 3g (20% of total fat), Monounsaturated fat 9g, Polyunsaturated fat 3g, Carbohydrates 11g, Fibre 6g, Sodium 9mg


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