Spicy Roast Pumpkin, Baby Spinach and Avocado

By: Katrina Butterworth
Spicy Roast Pumpkin, Baby Spinach and Avocado
Course
Dinner Lunch Main Dish Salads Side Dish
Tags
Healthy Indian Salads Vegetarian Avocado Pumpkin Spicy Spinach
Info
  • Servings
  • Prep Time
    30 minutes
  • Cook Time
    30-45 minutes
Ingredients
  • Baby spinach leaves, washed 4 cups
  • Butternut Pumpkin, diced 500 g
  • Coconut oil 2 tbsp
  • Curry powder 2 tbsp
  • Salt and pepper 1 pinch
  • Avocado 1 large
  • Toasted nuts (sunflower & pumpkins seeds) 2 tbsp
  • Red onion, sliced ½ medium
  • Fresh Basil shredded ¼ cup
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.

Method

  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.
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