Roast Pumpkin, Green Bean & Avocado Salad
25 min·Australian
Roast Pumpkin, Green Bean & Avocado Salad
Ingredients
Salad
- 1 butternut pumpkin, peeled, cut into 2.5cm cubes
- 1 tbsp ground cumin
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 200g green beans, topped
- 100g baby English spinach leaves
- 2 avocados, cut into 2.5cm cubes
- 100g flaked almonds, or chopped macadamias, toasted
Dressing
- 1 tbsp honey
- 2 tbsp soy sauce
- 1/4 cup olive oil
Instructions
4 steps
- 1
Preheat the oven to 200C. Line a baking tray with non-stick baking paper. Place the pumpkin, cumin and olive oil on the tray and toss to coat.
- 2
Roast pumpkin in preheated oven for 20-25 minutes, tossing occasionally, or until cooked through and coloured on the edges. Place in a large serving bowl.
20 min - 3
Meanwhile, bring a medium saucepan of water to the boil over high heat. Blanch the beans for 2-3 minutes or until bright green in colour. Drain and refresh in iced water. Place in the serving bowl.
2 min - 4
Add the spinach, avocado, almonds or macadamias and dressing to the serving bowl and toss to combine.
Progress
0 / 4 steps