From our cooks: Autumn salad with crunchy pistachio and pumpkin


A delicious and nutritious salad that you can enjoy for lunch, including these tasty seasonal ingredients. It’s the perfect rest-day or work bite!



  • 1 pumpkin
  • 1 pear (cut into strips)
  • 100g of spinach (washed)
  • 25g of pomegranate seeds
  • 30g of crunched pistachio nuts
  • Chilli flakes
  • 5g Finca Duernas olive oil


  • 3 strokes of fresh aragon
  • 10ml of wine vinegar
  • 5g of honey
  • 20g of 0% fat greek yoghurt
  • 10ml Finca Duernas olive oil

(Pepper and salt to your taste)


  • Oven
  • Cutting board and knife
  • Oven tray
  • Baking paper
  • Mixing bowl
  • Salad bowl
  • Kitchen machine

Preparation method

  1. Pre heat the oven to 170 degrees
  2. Cut the pumpkin into strips and remove the pumpkin seeds. Add a little bit of olive oil, pepper and salt to taste.
  3. Put the baking paper on the oven tray and spread the pumpkin on the tray. Put in the oven for 30 minutes.
  4. Meanwhile mix the dressing ingredients with a kitchen machine. Place the spinach into a bowl and mix the dressing through it.
  5. Add three quarters of the pomegranate, pistachio buts and pears to the salad and mix through
  6. When the pumpkin is cooked, finish the salad by adding the pumpkin and add a pinch of red pepper flakes on top. Garnish with the remaining pomegranate, pistachio nuts and pears! 
  7. Enjoy!

Tip: To add extra protein to the salad, you can also include 30g of feta cheese too if you like.