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.
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
¼ 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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