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Coles

Pumpkin, brown rice and spinach salad

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Filled with pumpkin pieces, spinach and brown nice, this veggie salad makes for an easy and delicious light meal or side.

  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes, (+ cooling time)
Pumpkin, brown rice and spinach salad

Ingredients

  • 1 cup (200g) brown rice
  • ½ (about 800g) butternut pumpkin, seeded, peeled, cut into 2cm pieces
  • 1/3 cup (80ml) olive oil
  • 1 cup mint leaves
  • ¼ cup (20g) finely grated parmesan
  • 1 garlic clove, crushed
  • 120g pkt Coles Australian Baby Spinach
  • 1/3 cup (25g) flaked almonds, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the rice following packet directions. Drain well. Set aside to cool completely.
  2. Step 2

    Meanwhile, preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin on the lined tray and drizzle with 2 tsp of the oil. Season. Gently toss to coat. Roast, turning occasionally, for 25-30 mins or until golden brown and tender. Set aside to cool slightly.
  3. Step 3

    While the pumpkin is roasting, place the mint, parmesan, garlic, ½ cup of the spinach and ¼ cup (20g) of the almonds in a food processor and process until finely chopped. With the motor running, gradually add the remaining oil in a thin, steady stream until the pesto is well combined. Season to taste.
  4. Step 4

    Place the rice, pumpkin and remaining spinach in a large bowl. Add half the pesto and gently toss to combine.
  5. Step 5

    Transfer the rice mixture to a large serving bowl or platter. Drizzle with the remaining pesto and sprinkle with remaining almonds.

    Pumpkin, brown rice and spinach salad

    Pumpkin, brown rice and spinach salad
    • Serves6
    • Cook time30 minutes
    • Prep time10 minutes, (+ cooling time)
    Ingredients
    • 1 cup (200g) brown rice
    • ½ (about 800g) butternut pumpkin, seeded, peeled, cut into 2cm pieces
    • 1/3 cup (80ml) olive oil
    • 1 cup mint leaves
    • ¼ cup (20g) finely grated parmesan
    • 1 garlic clove, crushed
    • 120g pkt Coles Australian Baby Spinach
    • 1/3 cup (25g) flaked almonds, toasted
      Description

      Filled with pumpkin pieces, spinach and brown nice, this veggie salad makes for an easy and delicious light meal or side.

      Method
      1. Step 1

        Cook the rice following packet directions. Drain well. Set aside to cool completely.
      2. Step 2

        Meanwhile, preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin on the lined tray and drizzle with 2 tsp of the oil. Season. Gently toss to coat. Roast, turning occasionally, for 25-30 mins or until golden brown and tender. Set aside to cool slightly.
      3. Step 3

        While the pumpkin is roasting, place the mint, parmesan, garlic, ½ cup of the spinach and ¼ cup (20g) of the almonds in a food processor and process until finely chopped. With the motor running, gradually add the remaining oil in a thin, steady stream until the pesto is well combined. Season to taste.
      4. Step 4

        Place the rice, pumpkin and remaining spinach in a large bowl. Add half the pesto and gently toss to combine.
      5. Step 5

        Transfer the rice mixture to a large serving bowl or platter. Drizzle with the remaining pesto and sprinkle with remaining almonds.