Jewelled Pumpkin And Pistachio Salad Recipe

Recipe By Slurrp

This jewelled pumpkin and pistachio salad is a vibrant and nutritious dish. Roasted pumpkin cubes are tossed with a variety of colorful ingredients, including pomegranate seeds, pistachios, and fresh herbs. The salad is dressed with a tangy and sweet dressing made with lemon juice, honey, and olive oil. Serve this salad as a side dish or add some grilled chicken or tofu for a complete meal.

4.5
10 Rating -
Rate
Vegdiet
1hr 15minstotal
35minsPrep
40minsCook
1hr 15m.total
35m.Prep
40m.Cook
Jewelled Pumpkin And Pistachio Salad
plan
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ingredients serve

Ingredients for Jewelled Pumpkin And Pistachio Salad Recipe

  • 1/2 cup Pumpkin Cubes
  • 1/4 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 0.06 cup Pomegranate Seeds
  • 0.03 cup Chopped Pistachios
  • 1/4 tablespoon Chopped Fresh Parsley
  • 1/4 tablespoon Chopped Fresh Mint
  • 1/4 tablespoon Lemon Juice
  • 0.13 tablespoon Honey
  • 1/4 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Jewelled Pumpkin And Pistachio Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.In a bowl, toss pumpkin cubes with olive oil, salt, and pepper.
  • STEP 3.Spread the pumpkin cubes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
  • STEP 4.In a large bowl, combine the roasted pumpkin cubes, pomegranate seeds, pistachios, chopped parsley, and mint leaves.
  • STEP 5.In a small bowl, whisk together lemon juice, honey, olive oil, salt, and pepper to make the dressing.
  • STEP 6.Drizzle the dressing over the salad and toss to combine.
  • STEP 7.Serve the jewelled pumpkin and pistachio salad.
  • STEP 8.Enjoy!

Cooking Tips

  • You can use butternut squash or sweet potatoes instead of pumpkin.
  • Feel free to add crumbled feta cheese or goat cheese for extra creaminess.
  • Garnish the salad with additional pomegranate seeds, pistachios, and herbs for presentation.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • The salad is best served fresh, but you can refresh it by adding some fresh herbs and a drizzle of dressing before serving.
  • Serve the salad as a side dish or add grilled chicken or tofu for a complete meal.
Nutrition
value
76
calories per serving
3 g Fat3 g Protein9 g Carbs5 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    3g
  • Carbs
    9g
  • Fiber
    5g

MacroNutrients

  • Carbs
    9g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    95mg
  • Iron
    2mg
  • Vitamin A
    765mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    77mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    43mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    72mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp