Salad Sides for the Christmas Table ….

So these are just some of my salads that will certainly be featuring at my Christmas lunch. Roasted pumpkin, Fetta and Roasted Chickpea salad & Prawn, Mango & Macadamia salad. With humid & hot Brisbane weather….it is cold buffet for us. And best of all, house is cool, salads are prepped in fridge waiting & happy days….bring on the prawns.

Roasted Pumpkin, Fetta & Green Bean Salad

large bag of baby spinach

200g beans, top & tail ended

200g Persian fetta (can be marinated)

1/4 Jap pumpkin, cut in thin, half moon slices

extra virgin olive oil

¼ cup sunflower seeds, roasted

1/4 cup chickpeas, roasted

Snow pea tendrils for garnish


2 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tbsp lemon or lime juice

1/2 tsp raw caster sugar

1 tbsp Dijon mustard

freshly ground pepper & salt, to taste

  • Place slices of pumpkin on a lined baking tray and drizzle with olive oil, salt and pepper
  • Roast in 180oC oven for approx. 30 mins or until cooked and slightly browned.
  • Roast sunflower seeds in small lined tray for approx. 5 mins.
  • Place tinned chickpeas on a lined tray, drizzle with olive oil, salt & pepper and roast in oven for 10 minutes.
  • Top and tail green beans, and steam in saucepan for 4 mins and immediately rinse in iced cold water to preserve the vibrant green colour.
  • Rinse, dry and arrange baby spinach on a salad platter or wide salad bowl.
  • Arrange pumpkin slices, Persian fetta, sunflower seeds, chickpeas over spinach leaves.
  • Garnish with snow pea tendrils.
  • Combine olive oil, red wine vinegar, 1 tbsp lemon/lime juice, Dijon mustard and freshly ground pepper & salt in a dressing shaker or lidded jar. I will dress the salad just before serving whether I have this at home, or take to someone’s house.



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