Spring lamb, butternut pumpkin and pecan salad

Kristie WelshLife 10 Comments

Editor’s note: please make today’s guest welcome, Kristie Welsh, PR and Comms wonderwoman who runs her own agency called Communicated. From now on, Kristie will share monthly recipes with all of us, so that we can wow our friends and family with her achievable but delicious creations. 

Ah, spring, with your longer days and soft warm breeze gently reminding us that summer is just around the corner and it’s time to start shedding the layers (and maybe just a little extra winter padding?!)

In my house, the slow cooker and soup maker have been packed away to the back of the cupboard and it’s all about BBQs and salads.

This lamb, butternut pumpkin and pecan salad with a honey mustard dressing is the first recipe that popped to mind when I thought of a springtime mid-week dish.

Spring lamb, butternut pumpkin and pecan salad

Sweet roasted pumpkin, creamy avocado, fine slices of apple, shards of parmesan and toasty pecans make for a delicious combination. And the lamb… well, because lamb.

Spring lamb, butternut pumpkin and pecan salad
Author: Kristie Welsh | Styling You
Serves: 4-6
This butternut pumpkin, apple and pecan salad screams spring and compliments grilled lamb beautifully. A quick and easy dish to prepare for lunch or dinner.
  • 8 lamb chops or cutlets (2 per person)
  • Olive oil
  • Salt and pepper
  • Salad
  • Mixed Mesclun leaves
  • 1 granny smith apple, cored and finely sliced
  • 100g pecan halves, toasted
  • 1 avocado, sliced or cubed
  • ½ butternut pumpkin, seeded and sliced (app. 1cm wide slices)
  • ½ Spanish onion, finely sliced
  • ½ Lebanese cucumber, sliced
  • Parmesan (Reggiano ideally) to garnish
  • Dressing
  • ¼ cup mayonnaise
  • ½ tbsp Dijon mustard
  • ½ tbsp wholegrain seeded mustard
  • 1 tbsp honey
  • Lemon to taste (1/2 – 1 tbsp)
  1. Remove your lamb from the fridge so it can come to room temperature before cooking.
  2. Peel and slice your butternut pumpkin half into 1cm slices (discarding seeds), and roast in the oven/ under the grill/ in the BBQ until tender.
  3. Meanwhile, toast your pecan halves – I tossed mine dry on the stovetop until they were crunchy, slightly darker and I could smell the toastiness (about 3mins). Be sure to keep the pan moving and keep an eye on them as they burn quickly.
  4. Prepare your other salad ingredients; slice the apple, avocado, cucumber and onion. Toss together with mesculin leaves in a large salad bowl.
  5. Add roasted pumpkin and toasted pecans to salad and top with shards of Parmesan. (I peel shards directly off the Parmesan wedge into the salad using a vegetable peeler.)
  6. Pre-heat your frying pan/ griddle/ BBQ. Prepare your lamb by drizzling lightly with olive oil and seasoning with a pinch of salt and pepper each. Cook to your liking (around 3 mins each side for medium-rare).
  7. While your lamb is cooking, quickly whip up your dressing- simply add your mayo, mustards and honey in a bowl, stir, then add lemon juice to taste. Continue stirring until combined.
  8. Serve. Eat. Enjoy!

I love discovering new salad combos that take a salad from a side dish to a main. What are your favourite combos for spring?

Kristie Welsh Kristie Welsh is a Brisbane-based mum of three children under six, who runs her own PR and communications consultancy,Communicated, and happens to really, really enjoy good food. She likes to pretend she is a really excellent cook by adapting and creating recipes that are actually incredibly simple, yet look and taste amazing. Kristie counts cooking with Jamie Oliver as her culinary highlight.

Comments 10

    1. I love a good salad too Merilyn- it’s finding one the rest of the family will eat that’s the tricky part in my house 😉

  1. Yum Kristie, dinner sorted – I’ve had some lovely little lamb cutlets out for dinner tonight and I’ve got everything except the pecans and that’s easily fixed!

    1. We roll it out at least every fortnight at this time of year. There’s not many salads that will pass as a meal for my hubby- but this is one of them!

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