Roasted pumpkin and pistachio salad


Prep time30 minutes
Meal categorySalad
Recipe sourceNuts for Life


Ease your way into Autumn with a colourful salad that can be served warm or cold. Filled with in-season pumpkin, spinach and pistachios it's a great accompaniment to any dish!


700GramPumpkin (Peeled and seeded)
  Cracked black pepper or other spices (to taste)
100GramSpinach leaves
75GramPistachio kernels
1 avocado (Cut into wedges)
1 Small spanish onion (thinly sliced)
1⁄4Cupbasil leaves
2Tablespoon (Metric)Red Wine Vinegar (to serve)


  1. 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 pepper or spices.
  2. Cook for 20-25 minutes or until tender and golden. Remove from the oven and set aside to cool slightly.
  3. Arrange the pumpkin on a serving plate with baby spinach, pistachio, avocado, Spanish onion and basil. Drizzle with red wine vinegar and serve.
  • This recipe has 13 g nuts per serve.
Nutritional Information (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

Recipe reproduced with permission from Nuts for Life


Share this page