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Salads & Vegetables: Salads: Roasted Pumpkin and Pistachio Salad

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

Author: Nuts for Life
Date: November 23, 2007

Serves: 6 person(s)

Preparation Time: 15 mins
Cooking Time: 25 mins

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.