Spicy Pumpkin, Spinach, Bean & Pistachio Salad Recipe

Name: Spicy Pumpkin, Spinach, Bean & Pistachio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g pumpkin, peeled; 200 g green beans; ½ teaspoon chili oil; 1 teaspoon olive oil; ¼ cup pistachios, roughly chopped; 1 pinch sea salt; 2 tablespoons olive oil; 1 tablespoon lime juice; 1 garlic clove, smashed; 1 teaspoon rice syrup; 1 pinch chili flakes; 3 good handfuls Baby Spinach

Servings: persons

500 g pumpkin, peeled
200 g green beans
½ teaspoon chili oil
1 teaspoon olive oil
¼ cup pistachios, roughly chopped
1 pinch sea salt
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, smashed
1 teaspoon rice syrup
1 pinch chili flakes
3 good handfuls Baby Spinach

1
Place the pumpkin in a roasting pan with the oils, pistachios and sea salt.
2
Roast for 20 minutes in a 180C oven.
3
While the pumpkin is cooking, steam the green beans for approx 4 minutes.
4
Drain and refresh in cold water.
5
Combine the oil, lime juice, garlic, rice syrup and chilli flakes in a small jar.
6
Toss over the spinach leaves and green beans.
7
Serve with the roast pumpkin and pistachios on top.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g pumpkin, peeled, 200 g green beans, ½ teaspoon chili oil, 1 teaspoon olive oil, and more.

Yes, Spicy Pumpkin, Spinach, Bean & Pistachio Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Pumpkin, Spinach, Bean & Pistachio Salad

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