Crisp Christmas Salad of Roasted Pumpkin and Pistachio Nuts

Serves 6

Ingredients

700g peeled and seeded pumpkin
salt and cracked black pepper
100g baby spinach leaves
75g pistachio kernels
1 avocado, cut into wedges
1 small Spanish onion, thinly sliced
¼ cup basil leaves
2 tablespoons red wine vinegar, to serve

Method

1.Preheat oven to 200C. Slice the pumpkin into thin wedges and place on a baking tray lined with non stick baking paper. Spray with oil spray and sprinkle with salt and pepper.
2.Cook for 20-25 minutes or until tender and golden. Remove from the oven and set aside to cool slightly.
3.Arrange the pumpkin on a serving plate with baby spinach, pistachio, avocado, Spanish onion and basil.
4.Drizzle with red wine vinegar and serve.

Nutrient content per serve
Energy 870kJ (207kcal), Protein 6g, Total fat 16g, Saturated fat 3g (19% of total fat), Monounsaturated fat 9g, Polyunsaturated fat 3g, Carbohydrates 10g, Fibre 4g

Source: Nuts for Life