Warm Roasted Pumpkin, Avocado & Beetroot Salad

Back to recipes
Warm Roasted Pumpkin, Avocado & Beetroot Salad
  • Serves: 4
  • Prep time: 15 minutes
  • Cooking time: 30 minutes

Pumpkin, avocado and beetroot are a great combination of flavours, and together with the basil and red wine vinegar dressing, they make 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.

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
Golden Circle Baby Beetroot Whole

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.