Roast pumpkin, walnut and snow pea salad with balsamic dressing

Roast Pumpkin Walnut w balsamic dressing
Prep: 5-10 min
Cook: 30 min
Dietary: , , , , ,
Cost: $


  • 800 grams kent or butternut pumpkin peeled, seeded and diced
  • canola oil spray
  • 150 grams snow peas trimmed
  • 1/4 cup walnuts or pecans roughly chopped
  • 75 grams spinach leaves


  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey


  1. Pre-heat oven to 180°C
  2. Place pumpkin on an ovenproof tray and spray with oil. Bake for 20-30 mins or until cooked through and golden brown
  3. To blanch snow peas: Place snow peas in a heat proof bowl and cover with boiling water for 30 seconds, then drain and refresh under cold running water
  4. In a non-stick frypan over medium heat, toast walnuts for 3 minutes. Set aside to
  5. Mix together olive oil, balsamic vinegar and honey
  6. Arrange baby spinach, roast pumpkin, snow peas and walnuts on a plate
  7. Dress the salad with the balsamic mix and serve as a side with your main meal

Serves in 1 portion

  • Vegetables2 1/3
  • Lean meat or Alternatives1/4
  • Unsaturated Spreads/Oils1


Great for work lunches!

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