Roasted Pumpkin and Pistachio Salad

This salad is bursting with colour, textures, flavour and nutrition. Add a wholegrain bread roll and it is the perfect light meal on a warm Spring day.
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  • Serves 6
  • 8 Ingredients
  • 5 Minutes Prep
  • 25 Minutes Cook
  • Easy
Nutrition per serve
  • 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.

Dietitian Notes / Recipe Tips

This salad is a great mix of colour. Aim to have a variety of different coloured vegetables throughout the day to ensure a good mix of nutrients.

It is also important to aim for 5 serves of vegetables each day. One serve is the equivalent to 1 cup salad or 1/2 cup cooked vegetables or 1 medium potato.

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Provider Acknowledgement

Recipe and image reproduced with permission from Nuts for Life. Recipes can be found at

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