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.
- 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.