Pumpkin, Cranberry, Pecan & Pistachio Salad

Pumpkin, Cranberry, Pecan & Pistachio Salad



This pumpkin, cranberry, pecan & pistachio salad is so perfect for Christmas and the entire festive season… but it’s so delicious that I’ll keep making it all year round for sure!

I love a great salad probably more than anything… and if you follow me on Instagram then you will know that. I’m a bit of a salad snob (aka salad that I eat must be yummy) and so if I make a special salad for Christmas (aka the best time of year) then it has to be amazing!

I made a Christmas salad last year which was a hit and so I really wanted to make another one this year – but a totally different one! The flavours of pumpkin, cranberry, pecan & pistachio are so dreamy together, and so when I tried this combination I knew that I had created my Christmas salad.

This recipe is super healthy & it contains healthy fats, good plant-based protein and healthy carbs.

I hope that you love it as much as I do!!! xo



-2 cups diced pumpkin
-1/2 to 1 avocado
-1/8 cup raw pistachio nuts (shell removed)
-1/4 cup raw pecan nuts
-1/4 cup dried cranberries (sweetened with pure fruit juice & sulphate free)
-1 big handful fresh arugula/ rocket (about 3 cups)
-1 teaspoon cold-pressed macadamia nut oil (or another good cooking oil)
-sea salt
-cracked black pepper
-a squeeze of fresh lemon juice

(serves 2 as a meal or 4 as a table salad, simply double the quantities to make a bigger serving)



-roast the diced pumpkin with 1 teaspoon oil, sea salt & cracked black pepper at 180 degree’s Celsius for roughly 20-40 minutes or until soft, golden and delicious

-peel & pit the avocado and slice

-chop the pecan nuts (optional)

-mix the fresh arugula/ rocket, avocado, pistachio nuts, pecan nuts & dried cranberries together in a bowl

-add the roasted pumpkin to the salad & a squeeze of fresh lemon juice and toss

-serve fresh, eat and enjoy!

Made with love by Liezl Jayne xo