This delicious salad is served with a honey and soy dressing


  • Roast Pumpkin, Green Beans and Avocado Salad

  • 1 butternut pumpkin peeled and cut into 2.5cm cubes

  • 1 tablespoon Ground Cumin

  • 2 tablespoons Olive Oil

  • Freshly Ground Black pepper

  • 200 g green beans topped

  • 100 g Baby Spinach Leaves

  • 2 Avocados cut into 2.5cm cubes

  • 100 g chopped Macadamias toasted

  • Dressing

  • 1 tablespoon Honey

  • 2 tablespoons salt reduced Soy sauce

  • 0.25 cup Olive Oil


  • Roast Pumpkin, Green Beans and Avocado Salad:

  • 1.

    Preheat the oven to 200C and line a backing tray with non stick baking powder.

  • 2.

    Place the pumpkin, cumin and olive oil on the tray and toss to coat.

  • 3.

    Put in the oven and cook for 20 – 25 minutes, turning occasionally to ensure the pumpkin is cooked through and coloured on the edges.

  • 4.

    Place in a large serving bowl.

  • 5.

    While the pumpkin’s cooking, bring a medium saucepan of water to boil over high heat. Blanch the beans for 2 to 3 minutes or until bright green in colour.

  • 6.

    Drain and refresh in iced water.

  • 7.

    Place in the serving bowl with the pumpkin.

  • 8.

    Add the spinach, avocado, macadamias and dressing to the serving bowl and toss to combine.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 628kj
  • Fat Total 54g
  • Saturated Fat 8g
  • Protein 9g
  • Carbohydrate 37g
  • Sugar 14g
  • Sodium 476mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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