Lunch

Avocado and pumpkin salad

AVO PUMPKIN SALAD-02.jpg
  • Serves: 4
  • Preparation: 15 minutes
  • Cooking: 20 minutes
  •       

Ingredients

500g butternut pumpkin, seeded, peeled, cut into 2cm cubes
Salt & pepper to taste
2tbsp olive oil
100g baby spinach leaves
1 avocado, peeled, seeded, coarsely chopped
1tbsp balsamic vinegar

Method

1

Preheat oven to 200°C.

2

Line an oven tray with baking paper. Place the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake in oven, turning occasionally, for 20 minutes or until golden brown and tender. Remove from oven.

3

Place spinach and avocado in a large bowl. Add the pumpkin and drizzle with vinegar and remaining oil. Gently toss to combine. Serve immediately.

TIPS
4

You can use kumara (orange sweet potato) and rocket leaves for a change from pumpkin and spinach. Sprinkle with toasted pumpkin seeds for an added crunch.

Ingredients

 500g butternut pumpkin, seeded, peeled, cut into 2cm cubes
 Salt & pepper to taste
 2tbsp olive oil
 100g baby spinach leaves
 1 avocado, peeled, seeded, coarsely chopped
 1tbsp balsamic vinegar

Directions

1

Preheat oven to 200°C.

2

Line an oven tray with baking paper. Place the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake in oven, turning occasionally, for 20 minutes or until golden brown and tender. Remove from oven.

3

Place spinach and avocado in a large bowl. Add the pumpkin and drizzle with vinegar and remaining oil. Gently toss to combine. Serve immediately.

TIPS
4

You can use kumara (orange sweet potato) and rocket leaves for a change from pumpkin and spinach. Sprinkle with toasted pumpkin seeds for an added crunch.

Avocado and pumpkin salad

You may also like to try...