Introducing my Maple pumpkin, pistachio and quinoa salad – Packed with loads of delicious flavours and textures in every bite, this salad is the perfect vegetarian side dish for your next gathering and is sure to be a crowd pleaser!
It’s summer here in Australia so that means I’ve been absolutely loving making salads! Although I’ve made quite a few, this one is most definitely in my top 3. I made this for our Christmas Day lunch and it was the biggest hit!
The maple roasted pumpkin adds a delicious sweetness with the pistachios adding a fabulous crunch. Along with all the other ingredients, the flavours mesh together perfectly!
For this salad you can prepare the pumpkin and quinoa in advance, making it super quick and easy to throw everything together when you need.
Ingredients needed:
- A large handful of baby spinach
- 1/2 a red onion finely
- 1 avocado
- 1/3 cup sun dried tomatoes
- 1/3 cup pistachios
- 100 g feta
Maple pumpkin
- 600 g pumpkin
- Drizzle of olive oil
- Drizzle of maple syrup
- Salt
Quinoa
- 1 cup quinoa
- 2 cups vegetable stock
Dressing
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp minced garlic
- Salt/pepper
How to make Maple pumpkin, pistachio and quinoa salad
Preheat oven to 200ºc (fan forced) and line a baking tray.
Dice up the pumpkin and add to the baking tray. Drizzle on olive oil and maple syrup, add the salt and mix until all coated. Bake for 30 minutes or until cooked.
Cook quinoa in vegetable stock as per directions.
In a small bowl combine ingredients for the dressing.
Add all ingredeints into a salad bowl and mix. Serve and enjoy!
Other salads to try:
Maple pumpkin, pistachio and quinoa salad
Ingredients
- A large handful of baby spinach
- 1/2 a red onion finely sliced
- 1 avocado diced
- 1/3 cup sun dried tomatoes
- 1/3 cup pistachios chopped
- 100 g feta
MAPLE ROASTED PUMPKIN
- 600 g pumpkin diced
- Drizzle of olive oil
- Drizzle of maple syrup
- Salt
Quinoa
- 1 cup quinoa
- 2 cups vegetable stock
DRESSING
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp minced garlic
- Salt/pepper
Instructions
- Preheat oven to 200ºc (fan forced) and line a baking tray.
- Dice up the pumpkin and add to the baking tray. Drizzle on olive oil and maple syrup, add the salt and mix until all coated. Bake for 30 minutes or until cooked.
- Cook quinoa in vegetable stock as per directions.
- In a small bowl combine ingredients for the dressing.
- Add all ingredients into a salad bowl and mix. Serve and enjoy!
