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Monday, 2 June 2014

Pumpkin, Pistachio and fetta salad

This is my go to salad for lunch. You can roast the pumpkin at the start of the week and keep in the fridge. Then it's just a matter of throwing the ingredients in the bowl and Voila!  I am going to give the quantity for a family sized salad. You can easily divide the ingredients and eat it over the week for your own lunches.


1 Butternut Pumpkin cut into chunky pieces ( I like to keep the skin on)
Salt & Pepper
1 bag mixed lettuce, washed
1 Red Onion finely sliced
3 Tomatoes cut into wedges
1/2 block Fetta
1/3 cup Pistachios

Lemon Honey Mustard dressing

Juice 1/2 Lemon
1 tablespoon Honey
1 teaspoon Dijon Mustard
1/4 cup White Wine Vinegar
1 Tablespoon Olive Oil
Salt & Pepper

Preheat oven to 250 C. Place pumpkin on non stick tray. Spray with oil and season. Cook for 20 minutes or until golden and tender. Set aside to cool to room temperature.

Warm honey in a microwave proof bowl briefly (10 seconds). Add all other ingredients and mix well until combined.

Place mixed lettuce on bottom of salad bowl. Add  pumpkin and tomato and red onion. Crumble Fetta over the top. Sprinkle with Pistachios and pour dressing over the top. Toss to coat before serving.

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