Avocado and Pumpkin Salad
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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
- Preheat oven to 200°C.
- 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.
- 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: 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.