Pumpkin Power


  • 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. cool
  6. Mix together olive oil, balsamic vinegar and honey
  7. Arrange baby spinach, roast pumpkin, snow peas and walnuts on a plate
  8. Dress the salad with the balsamic mix and serve as a side with your main meal

Leave a Reply

Your email address will not be published. Required fields are marked *