• Serves 6
  • 45 minutes
  • Difficulty Easy
  • 8 Ingredients


This roast pumpkin and cashew salad has such vibrant colours for the Christmas table.

Ingredients (serves 6)

  • 700 grams Pumpkin, chopped
  • 1 Red onion, sliced
  • 4 Tbsp Olive oil
  • 50-100 gram Rocket or spinach leaves
  • 50 grams Cashews, coarsely chopped
  • 2 Tbsp Lemon juice
  • 1 tsp Honey
  • 2 tsp Grated ginger


  1. Preheat oven to 180 degrees. Coat pumpkin and onion in 2 Tbsp of oil and roast or grill until tender - approximately 30-40 minutes.
  2. Cool and then toss gently with rocket and cashews.
  3. Combine lemon juice, honey, ginger and oil in a jar. Shake with lid on and then pour over salad just before serving. Gently toss to combine.

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