Warm Roasted Pumpkin, Avocado & Beetroot Salad
15 minutes Prep
30 minutes
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!
Lets Make It
1
Method
- 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.
- Meanwhile, prepare dressing by combining ingredients together in a jar and shaking well.
- 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.
Kitchen Tips
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
4 Servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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