Salad isn’t just for summer. This yummy, warm pumpkin salad is just enough to heat you up from the inside out.
Serves 4
Ingredients
500g butternut pumpkin, deseeded, peeled, cut into 2cm cubes
Tin of beetroot cubes
2 tbsp olive oil
Salt and pepper
100g baby spinach leaves
1 avocado, coarsely chopped
1 tbsp balsamic vinegar
1/2 cup crushed walnuts
Method
- Preheat oven to 200 degrees C. Line an oven tray with baking paper. Place pumpkin on the tray and drizzle with half the oil.
- Season pumpkin with salt and pepper and bake for 20 minutes.
- Place spinach, beetroot and avocado in a large serving bowl. Add the pumpkin.
- Drizzle all with vinegar and the remaining oil.
- Gently toss to combine, then sprinkle with walnuts.
- Serve immediately.
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