Easy steak and roasted pumpkin salad
A dietitian's easy recipe for a delicious steak and pumpkin salad.
This easy steak and pumpkin salad recipe, crafted by a qualified dietitian, is the perfect blend of flavour and nutrition. Packed with lean protein, roasted seasonal vegetables and a simple homemade dressing – it's ideal for anyone looking for a healthy weeknight dinner or a nutritious and easy meal option. Whether you're following a balanced diet, seeking high-protein meals or just want a quick and wholesome recipe this salad delivers on taste and wellness.
Serves 2
Ingredients
- 500g or 2 cups pumpkin (any variety), cut into cubes
- ½ teaspoon honey
- 2 cloves garlic, unpeeled
- Olive oil
- 1 tablespoon ground cumin
- 2 cups baby spinach or mixed leaves
- 1 x 400g can of chickpeas, cannellini beans, butter beans or 4-bean mix, drained and rinsed
- ¼ cup fresh herbs, optional
- 250g lean steak, fat trimmed (can swap for chicken, salmon or other meat)
- 100g natural yoghurt
- Juice of ¼ lemon
Method
- Preheat oven to 180°C (160°C fan-forced).
- Place pumpkin cubes in a single layer on an oven tray lined with baking paper. Add garlic.
- 3. Lightly drizzle with oil, sprinkle with ½ tablespoon cumin and roast in the oven for 25-30 minutes or until tender, turning halfway through cooking. (Alternatively cook the pumpkin in an air fryer).
- Meanwhile, in a large bowl, combine spinach, chickpeas/beans and mixed herbs.
- Sprinkle remaining ½ tablespoon of cumin onto both sides of steak or protein of your choice.
- Grill for three minutes on each side or until cooked to your liking.
- Remove from heat, cover and set aside to rest for three minutes before slicing thinly.
- To make the dressing, squeeze cooked garlic out of its skin and mash in a bowl.
- Add in yoghurt, lemon juice and honey. Mix to combine.
- To serve, divide salad ingredients among serving plates then top with pumpkin and beef or the protein of your choice.
- Pour the dressing over the salad or serve in individual dishes on the side of the plate.
Notes
This recipe is diabetes friendly and rich in fibre, protein, iron and vitamin C. It also provides three serves of vegetables for a day.