Spicy Roast Pumpkin, Baby Spinach and Avocado

By: Katrina Butterworth
Spicy Roast Pumpkin, Baby Spinach and Avocado
A salad with a zing and crunch. This is a great salad to have as a main meal or serve as a side at your next BBQ.


  1. Pre heat oven to 200 degrees
  2. Toss pumpkin in coconut oil, curry powder and salt and pepper
  3. Bake in oven for 30 minutes or until tender and roasted. Cool pumpkin once cooked.
  4. Arrange spinach leaves on a large plate. Top with avocado, red onion and roasted pumpkin, then sprinkle with nuts.
  5. Drizzle with your selected dressing - the Honey & Mustard or Orange & Tahini dressings both go well with this salad.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.