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Pumpkin and pistachio salad topped with spinach

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.


Serves: Serves 6

Number of ingredients: 8 Ingredients

To prep: 5 Minutes Prep

To cook: 25 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 890kJ

  • Protein: 5g

  • Fat (total) : 15g

  • - Saturated Fat: 3g

  • Carbohydrate (total): 11g

  • Fibre: 6g

  • Sodium: 9mg


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


  1. Preheat oven to 200°C.
  2. Slice the pumpkin into thin wedges and place on a baking tray lined with non stick baking paper.
  3. Spray with oil spray and sprinkle with pepper.
  4. Cook for 20-25 minutes or until tender and golden.
  5. Remove from the oven and set aside to cool slightly.
  6. Arrange the pumpkin on a serving plate with baby spinach, pistachio, avocado, Spanish onion and basil.
  7. Drizzle with red wine vinegar and serve.