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Roasted Pumpkin and Pistachio Salad 

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Heart-Friendly Recipe (Click for more information)
Heart-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 150 mg

Sodium:
No more than 250 mg

Carbohydrates:
No more than 80g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Sodium Recipe (Click for more information)
Low-Sodium RecipeX
This recipe contains:

Sodium:
No more than 200 mg

Diabetes-Friendly Recipe (Click for more information)
Diabetes-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 300 mg

Sodium:
No more than 1000 mg

Carbohydrates:
No more than 50g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Carb Recipe (Click for more information)
Low-Carb RecipeX
This recipe contains:

Carbohydrates:
No more than 45g Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
High-Fibre Recipe (Click for more information)
High-Fibre RecipeX
This recipe contains:

Fibre:
At least 3g

Serves: 6 person(s)

Preparation Time: 15 mins
Cooking Time: 25 mins

Try this low-fat, high fibre salad with your next meal

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Ingredients:

700 g pumpkin, peeled and seeded

1 pinch black pepper, to taste

1 pinch salt

100 g baby spinach leaves

75 g pistachio kernels

1 avocado, cut into wedges

1 small Spanish onion, thinly sliced

1/4 cup basil leaves

2 Tbsp red wine vinegar

1 coat of olive oil spray


Directions:

Preheat oven to 200C.

Slice the pumpkin into thin wedges and place on a baking tray lined with non-stick baking paper. Spray with olive 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.

Author:

Nuts for Life
Nuts for Life

Recipe Book Notes:




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NUTRITIONAL INFO

(Per Serving)
Calories
164 cals
Kilojoules
684 kJ
Fat
10.4 g
Carbohydrates
16.0 g
Protein
5.0 g
Cholesterol
0.0 mg
Sodium
34 mg
Saturated Fat
1.6 g
Fibre
4.2 g
Calcium
33.0 mg
Total Sugars
3.7 g
Note: A dash indicates no data is available.

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