Sign up for the latest news and offers from Golden Circle

* Required fields

Please enter your name

Please enter your email address

Warm Roasted Pumpkin, Avocado & Beetroot Salad

This amazing beetroot combines the warm and homely flavours of roast pumpkin, avocado and beetroot made extra tasty with a basil and red wine vinegar dressing. It makes a truly delicious salad. I love to serve this salad with a leg of roasted rosemary lamb, or quite simply on its own as a starter to a meal. The good tasting Golden Circle beetroot lifts this salad to a new level that will match any dinner or lunch occasion!
Warm Roasted Pumpkin, Avocado & Beetroot SaladWarm Roasted Pumpkin, Avocado & Beetroot Salad
  • Serves

    4

  • Prep time

     15 minutes

  • Cooking time

     30 minutes

Ingredients

Ingredients

500g pumpkin, peeled, seeded and cut into wedges
1 tsp olive oil
Freshly ground pepper & salt, to taste
80g baby spinach
1 avocado, peeled, seeded and sliced
½ cup basil leaves
850g can GOLDEN CIRCLE Whole Baby Beets , drained & sliced in thirds
2 tbsp slivered almonds, lightly toasted, optional

Dressing:
50ml red wine vinegar
125ml olive oil
1 tsp honey
Freshly ground pepper & salt

Method

  1. Place pumpkin wedges on a lined baking tray and lightly brush with oil. Generously season with freshly ground pepper and salt and roast in a preheated oven of 200°C for 30 minutes, or until pumpkin is soft and lightly golden in colour.
  2. Meanwhile, prepare dressing by combining ingredients together in a jar and shaking well.
  3. Arrange the spinach, avocado, basil and pumpkin in layers onto serving plates or alternatively, place together in a serving bowl and toss. Add the GOLDEN CIRCLE beetroot and sprinkle with almonds. Pour dressing over the salad and serve immediately.
Email

Want to see more recipes?

Go to recipes home

Warm Roasted Pumpkin, Avocado & Beetroot Salad

By This amazing beetroot combines the warm and homely flavours of roast pumpkin, avocado and beetroot made extra tasty with a basil and red wine vinegar dressing. It makes a truly delicious salad. I love to serve this salad with a leg of roasted rosemary lamb, or quite simply on its own as a starter to a meal. The good tasting Golden Circle beetroot lifts this salad to a new level that will match any dinner or lunch occasion! Prep time: Cook time: Yield: 4 Directions:
1.Place pumpkin wedges on a lined baking tray and lightly brush with oil. Generously season with freshly ground pepper and salt and roast in a preheated oven of 200°C for 30 minutes, or until pumpkin is soft and lightly golden in colour. 2.Meanwhile, prepare dressing by combining ingredients together in a jar and shaking well. 3.Arrange the spinach, avocado, basil and pumpkin in layers onto serving plates or alternatively, place together in a serving bowl and toss. Add the GOLDEN CIRCLE beetroot and sprinkle with almonds. Pour dressing over the salad and serve immediately.

Sign up for the latest news and offers from Golden Circle

* Required fields

Warm Roasted Pumpkin, Avocado & Beetroot Salad
Golden Circle Pumpkin, Avocado & Beetroot Salad Recipe
This amazing beetroot combines the warm and homely flavours of roast pumpkin, avocado and beetroot made extra tasty with a basil and red wine vinegar dressing. It makes a truly delicious salad. I love to serve this salad with a leg of roasted rosemary lamb, or quite simply on its own as a starter to a meal. The good tasting Golden Circle beetroot lifts this salad to a new level that will match any dinner or lunch occasion!
  • Serves 4
  • Prep time 15 minutes
  • Cooking time 30 minutes

Ingredients

500g pumpkin, peeled, seeded and cut into wedges
1 tsp olive oil
Freshly ground pepper & salt, to taste
80g baby spinach
1 avocado, peeled, seeded and sliced
½ cup basil leaves
850g can GOLDEN CIRCLE Whole Baby Beets , drained & sliced in thirds
2 tbsp slivered almonds, lightly toasted, optional

Dressing:
50ml red wine vinegar
125ml olive oil
1 tsp honey
Freshly ground pepper & salt

Method

  1. Place pumpkin wedges on a lined baking tray and lightly brush with oil. Generously season with freshly ground pepper and salt and roast in a preheated oven of 200°C for 30 minutes, or until pumpkin is soft and lightly golden in colour.
  2. Meanwhile, prepare dressing by combining ingredients together in a jar and shaking well.
  3. Arrange the spinach, avocado, basil and pumpkin in layers onto serving plates or alternatively, place together in a serving bowl and toss. Add the GOLDEN CIRCLE beetroot and sprinkle with almonds. Pour dressing over the salad and serve immediately.