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

1. Preheat oven to 200 degrees C. Line an oven tray with baking paper. Place pumpkin on the tray and drizzle with half the oil.
2. Season pumpkin with salt and pepper and bake for 20 minutes.
3. Place spinach, beetroot and avocado in a large serving bowl. Add the pumpkin.
4. Drizzle all with vinegar and the remaining oil.
5. Gently toss to combine, then sprinkle with walnuts.
6. Serve immediately.

Recipe via The Healthy Mummy