roast pumpkin salad

Blog Roast Pumpkin Salad
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  • 1/2 butternut pumpkin or chunk of jap pumpkin
  • 1 tablespoon olive oil
  • 100g spinach leaves
  • 1/3 cup hazelnuts
  • 400g can chickpeas, drained
  • ¼ cup natural yoghurt
  • ½ tsp paprika
  • baking paper


  1. Pre-heat oven to 200°C
  2. Line baking tray with baking paper
  3. Slice pumpkin into medium chunks and place on lined tray
  4. Drizzle pumpkin with olive oil
  5. Bake in oven for around 20 minutes or until pumpkin is soft
  6. Place hazelnuts on tray and roast for 5 minutes more
  7. In a bowl place spinach, pumpkin, hazelnuts and chickpeas
  8. Combine paprika and yoghurt and toss through salad


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