Pumpkin and Avocado Salad

Shop Ingredients
Serves 2-3


500g butternut pumpkin, diced (about 2cm dice)
200g baby spinach leaves or spinach bunch (chopped)
Salt and pepper to taste
Olive oil for roasting pumpkin
1 ripe avocado, peeled and cubed
1/3 cup pine nuts, toasted
2-3 Tbsp vinaigrette


Pumpkin and Avocado Salad, with toasted pine nuts, chopped spinach, and mustard vinaigrette, tossed and served in a pumpkin bowl (optional decoration).

  1. Preheat oven to 200°C. Place diced pumpkin on a non-stick baking tray and drizzle with oil, and sprinkle with salt and pepper to taste.
  2. Bake for 20 minutes or until tenderised and browned. Remove from oven and set aside to cool.
  3. Wash and dry spinach leaves, and chop them up if you’re using bunched English spinach.
  4. Toast your pine nuts in a non-stick frying pan over medium heat, tossing and turning til browned and fragrant.
  5. Shake up your salad dressing ingredients vigorously: 3 parts olive oil to 1 part red wine vinegar, small dollop of Dijon mustard, freshly chopped garlic clove, salt and pepper to taste.
  6. Toss all the salad ingredients together, along with avocado cubes and vinaigrette to coat.
  7. Serve in a salad bowl, or a scooped out pumpkin for a little extra fun.

Hints and Tips

You can also use sweet potato and rocket and/or chicory leaves as substitutes for the pumpkin and spinach, if that’s what you’ve got on hand.


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