Description

My family has been making this pumpkin salad for as long as I can remember, it’s a firm favourite. It’s a great winter salad, but works just as well in the warmer months as well

Ingredients

Scale

PUMPKIN

750g pumpkin, peeled and cubed

1 tbs olive oil

Salt and Pepper

SALAD

120g baby Spinach leaves

1 avocado, diced

60g Goat Cheese, crumbled

1/4 cup Pine Nuts, toasted

DRESSING

2 tbs olive oil

2 tbs balsamic vinegar

Salt & Pepper

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Instructions

1. Preheat oven to 180ºC, and line a tray with baking paper.

2. Place the cubed pumpkin onto the tray, in an even layer, drizzle with the olive oil and season. Bake for 25-30 minutes, or until golden and slightly softened (but not yet mushy and collapsing).

3. While the pumpkin is cooling, prepare the dressing by placing all ingredients into a jar and shake well (or into a bowl and whisk together).

4. Place the spinach, avocado, pine nuts, and goat cheese into a serving bowl, along with the cooked pumpkin. Drizzle over the dressing. Toss gently to combine. Serve immediately.