Pumpkin, walnut & snow pea salad
Prep
10 min
Cook
30 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
30 min
Serves
4
Skill
A deliciously simple salad bursting with flavour. Serve as a nutritious meal on its own or as a side to your favourite dish.
Ingredients
- olive oil cooking spray
- 800g baby kent pumpkin, seeded and sliced into wedges (peel if desired)
- 150g snow peas, trimmed and halved lengthways
- ¼ cup walnuts
- 75g baby spinach leaves
- 1 tbs olive oil
- 2 tbs balsamic vinegar
- 1 tsp honey
Nutrition per serving
810 kJ
energy kj
6 g
protein
2 g
saturated fat
21 g
carbohydrate
15 g
sugars
30 mg
sodium
Method
- Preheat oven to 180°C. Line a roasting tray with a sheet of baking paper. Place the pumpkin on the tray and spray with oil, bake for 25 minutes or until golden brown and cooked. Set aside to cool.
- Place the snow peas in a heat proof bowl and cover with boiling water. Set aside for 30 seconds, drain immediately and refresh under cold running water. Heat a non stick frying pan over a moderate heat and toast the walnuts for 3 minutes. Set aside to cool.
- Arrange the baby spinach, roast pumpkin, snow peas and walnuts on serving plates. Whisk together the olive oil, balsamic vinegar and honey. Season and drizzle over the salad. Serve immediately.
Tips
- Try the dressing used in this recipe on your favourite salads, it’s a simple homemade alternative to bottled dressings.
- A great salad isn’t just about taste, it’s also about texture. Why not experiment with your own favourite salad textures and flavours?
- olive oil cooking spray
- 800g baby kent pumpkin, seeded and sliced into wedges (peel if desired)
- 150g snow peas, trimmed and halved lengthways
- ¼ cup walnuts
- 75g baby spinach leaves
- 1 tbs olive oil
- 2 tbs balsamic vinegar
- 1 tsp honey
Nutrition per serving
810 kJ
energy kj
6 g
protein
2 g
saturated fat
21 g
carbohydrate
15 g
sugars
30 mg
sodium
- Preheat oven to 180°C. Line a roasting tray with a sheet of baking paper. Place the pumpkin on the tray and spray with oil, bake for 25 minutes or until golden brown and cooked. Set aside to cool.
- Place the snow peas in a heat proof bowl and cover with boiling water. Set aside for 30 seconds, drain immediately and refresh under cold running water. Heat a non stick frying pan over a moderate heat and toast the walnuts for 3 minutes. Set aside to cool.
- Arrange the baby spinach, roast pumpkin, snow peas and walnuts on serving plates. Whisk together the olive oil, balsamic vinegar and honey. Season and drizzle over the salad. Serve immediately.
Tips
- Try the dressing used in this recipe on your favourite salads, it’s a simple homemade alternative to bottled dressings.
- A great salad isn’t just about taste, it’s also about texture. Why not experiment with your own favourite salad textures and flavours?