Warm Pumpkin, Beef and Spinach Salad

A delicious, tangy winter salad with warm roasted pumpkin.
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  • Serves 4
  • 12 Ingredients
  • 10 Minutes Prep
  • 35 Minutes Cook
  • Easy
Nutrition per serve
  • Energy 2294kJ
  • Protein 54.2g
  • Fat (total) 14.2g
  • - Saturated Fat 3.8g
  • Carbohydrate (total) 43.3g
  • - Sugar 23.1g
  • Fibre 14.2g
  • Sodium 377mg


1 kg jap, kent or butternut pumpkin, peeled and cut into 1 1/2 cm dice

2 cloves garlic, unpeeled

Olive or canola oil spray

1 tablespoon ground cumin

200g baby spinach or mixed leaves

420g can no-added-salt chickpeas, drained

1/2 bunch coriander, chopped

500g lean rump steak, fat trimmed

200g low-fat natural or Greek yoghurt

Juice of 1/4 lemon

1/2 teaspoon ground cumin, extra

1/2 teaspoon honey


  1. Preheat oven to 180°C (160°C fan forced).
  2. Place pumpkin cubes in a single layer on a oven tray lined with baking paper. Add garlic.
  3. Lightly spray with oil, sprinkle with 1/2 tablespoon cumin and roast in the oven for 25-30 minutes or until tender, turning halfway through cooking.
  4. Meanwhile, in a large bowl combine spinach, chickpeas and coriander.
  5. Lightly spray a large non-stick fry pan with oil and place on medium to high heat.
  6. Sprinkle remaining cumin onto both sides of steak.
  7. Grill for 3 minutes each side or until cooked to your liking.
  8. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly.
  9. To make dressing, squeeze cooked garlic out of its skin and mash in a small bowl.
  10. Add in yoghurt, lemon juice, extra cumin and honey; mix to combine.
  11. To serve, divide salad ingredients among serving plates then top with pumpkin and beef.
  12. Pour dressing over salad just before serving or serve in individual dishes on the side

Dietitian Notes / Recipe Tips

Baby spinach is a source of non-heme iron. This type of iron is harder for our body to use compared to heme iron (the kind we find in meat). To boost our absorption of non-heme iron try adding vitamin C rich vegetables (such as capsicum).

Variation: Add 300g blanched green beans or asparagus. Replace chickpeas with drained no-added-salt cannellini beans, butter beans or four bean mix.

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Provider Acknowledgement

Recipe and image reproduced with permission from LiveLighter © State of Western Australia 2013.

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