Roasted pumpkin and pistachio salad This pumpkin and pistachio salad is bursting with colour, textures, flavour and nutrition. Add a whole grain bread roll and it is the perfect light meal on a warm Spring day. Salad Print this recipe Details Serves: Serves 6Number of ingredients: 8 IngredientsTo prep: 5 Minutes PrepTo cook: 25 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 890kJProtein: 5gFat (total) : 15g- Saturated Fat: 3gCarbohydrate (total): 11gFibre: 6gSodium: 9mg Ingredients 700g peeled and seeded pumpkin 100g baby spinach leaves 75g pistachio kernels 1 avocado, cut into wedges 1 small Spanish onion, thinly sliced 1/4 cup basil leaves 2 tablespoons red wine vinegar, to serve cracked black pepper to taste Method Preheat oven to 200°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. 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.
