Pumpkin and Pistachio Salad

When entertaining this summer, whip up this Pumpkin and Pistachio Salad. Set to be a hit with your guests as it is delicious and much easier than it looks!

Why not add it to your table to compliment the traditional green salad.


You Need:

700g peeled and seeded pumpkin

Salt and cracked black pepper

100g baby spinach leaves

75g pistachio kernels

1 avocado, cut into wedges

1 small Spanish onion, thinly sliced

ΒΌ cup basil leaves

2 tablespoons red wine vinegar, to serve


Preheat oven to 200C. 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.

Nutrient content per serve:

Energy 870kJ (207kcal), Protein 6g, Total fat 16g, Saturated fat 3g (19% of total fat), Monounsaturated fat 9g, Polyunsaturated fat 3g, Carbohydrates 10g, Fibre 4g

Did you know:

Pistachio nuts are rich in protein and plant sterols which help lower cholesterol reabsorption.

For further nutritional facts please visit www.nutsforlife.com.au

Recipe courtesy of Nuts for Life.

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