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Christmas Salad 24 | Sweet Caramel Sunday
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5 from 30 votes

Christmas Salad

Christmas Salad is on Sweet Caramel Sunday! With simple ingredients and step by step instructions, you will be able to make this dish for Christmas!
Prep Time15 minutes
Cook Time20 minutes
Resting time10 minutes
Total Time35 minutes
Course: Dinner, Lunch, special occasion
Cuisine: Australian, International
Keyword: christmas, Christmas Recipes, Christmas Salad
Servings: 10
Calories: 423kcal
Author: Adrianne


Christmas Salad

  • 500 grams butternut pumpkin
  • 2 cups dried quinoa
  • 4 cups water (quinoa)
  • 4 vegetable stock cubes (quinoa)
  • 10 cups water (peas)
  • 5 vegetable stock cubes
  • 500 grams frozen peas
  • 200 grams frozen edamame
  • 250 grams speck
  • cup dry white wine (speck)
  • cup olive oil
  • ½ tablespoon cinnamon (ground)
  • ½ tablespoon rosemary leaves (dried)
  • ½ tablespoon chilli flakes
  • 1 teaspoon himalayan rock salt
  • 1 teaspoon cracked black pepper

Mango Moscato Drizzle

  • 1 ½ cups frozen mango pieces
  • cup moscato wine


Christmas Salad

  • Add water for the quinoa, stock cubes for the quinoa and dried quinoa to microwave safe container and cook for 12 minutes on high 
  • Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with paper. Peel and dice your pumpkin into small cubes. Discard any seeds. 
  • In a small bowl add olive oil, cinnamon, rosemary, salt and pepper, stir to combine. Use a pastry brush to coat all pumpkin pieces liberally in the seasoning mix. Place in oven for 20-30 minutes or until a skewer insert goes into a pumpkin piece and out the other side with no resistance. 
  • Add water for the peas and stock cubes for the peas to a large saucepan. Bring to the boil. Add frozen peas and replace lid of saucepan. When water boils again, turn off heat, drain and discard water. 
  • Use a microwave safe bowl to cook the edamame for 3 minutes 
  • Chop the speck into small pieces. Add a splash of olive oil to a medium frypan, add the speck and the moscato and fry off until the wine is absorbed. 
  • Combine quinoa, cinnamon roasted pumpkin pieces, peas, speck and edamame to a large salad bowl 
  • Dress with Mango Moscato Drizzle and stir to combine 

Mango Moscato Drizzle

  • Combine frozen mango and moscato in a medium sized saucepan. Add white and bring to the boil. Reduce to a simmer and cook for 10 minutes. 
  • Remove from heat and when cool, use a hand held mixer to blend to a smooth consistency. 


  • You can use a dry white wine for cooking the speck and in the drizzle in place of the moscato if you prefer a less sweet wine. 
  • You will hardly notice the chilli on the pumpkin, so don't stress that it is going to be 'spicy'.
  • The  water for the peas will get hotter a lot faster if you use a lid on your saucepan.
  • I don't cook the peas and edamame together for 2 reasons: 1) I want different textures to them 2) Food styling of the salad 
  • This is a HUGE salad!! If you want to make a smaller version, reduce the quinoa to either ½ cup (makes 1 cup cooked) or 1 cup (makes 2 cups cooked). Then you could do ½ the peas also. However, I would leave the rest of the ingredients the same, unless you want a bit less pumpkin too. 


Calories: 423kcal | Carbohydrates: 42g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 1042mg | Potassium: 686mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6100IU | Vitamin C: 40.8mg | Calcium: 87mg | Iron: 3.5mg