Jewelled pumpkin and pistachio salad
Add a festive touch to your classic pumpkin salad this Christmas. Our recipe is loaded with dried cranberries and crunchy pistachios.
Note: + cooling & 15 mins standing time
- 1kg Kent pumpkin, seeded, cut into 2cm-thick wedges
- 1/4 cup (35g) pistachios
- 1/2 red onion, thinly sliced into rings
- 1/4 cup (35g) dried cranberries
- 1 lemon, juiced
- 200g plain yoghurt
- 2 tbs tahini
- 1 cup flat-leaf parsley leaves
- 2 tbs lemon juice, extra
Preheat oven to 190°C. Line a large baking tray with baking paper. Place the pumpkin on the tray. Spray with olive oil spray. Roast, turning once, for 40 mins or until light golden and tender. Set aside to cool.
Meanwhile, arrange pistachios in a single layer on a baking tray. Roast for 3 mins or until lightly toasted. Set aside to cool. Coarsely chop.
Combine the onion, cranberries and lemon juice in a bowl. Set aside, stirring occasionally, for 15 mins or until onion and cranberries soften. Drain well.
Place yoghurt, tahini, parsley and extra lemon juice in a food processor and process until the parsley is finely chopped and the mixture is well combined. Season.
Arrange the pumpkin on a large serving platter. Sprinkle with the cranberry mixture. Spoon over the yoghurt dressing and sprinkle with the pistachio.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.