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This delicious salad is served with a honey and soy dressing
Roast Pumpkin, Green Beans and Avocado Salad:
Preheat the oven to 200C and line a backing tray with non stick baking powder.
Place the pumpkin, cumin and olive oil on the tray and toss to coat.
Put in the oven and cook for 20 – 25 minutes, turning occasionally to ensure the pumpkin is cooked through and coloured on the edges.
Place in a large serving bowl.
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.
Drain and refresh in iced water.
Place in the serving bowl with the pumpkin.
Add the spinach, avocado, macadamias and dressing to the serving bowl and toss to combine.
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