Pumpkin Avocado Salad

Pumpkin Avocado Salad

 

INGREDIENTS:

1/4 pumpkin, jap or kent
1/2 avocado, diced
Spinach leaves
Salt and pepper to taste
1 1/2 tablespoon Olive oil
1 tablespoon. extra virgin olive oil
1 tablespoon balsamic vinegar
Sesame seeds (optional)

INSTRUCTIONS:

  1. Preheat oven to 180C / 350F
  2. Chop pumpkin into bite size pieces, 
  3. On a frying pan, drizzle with 1 tbsp. of olive oil and roast the pumpkin. Cook until browned, flipping pieces’ half way through.
  4. Mix 1 tbsp. extra virgin olive oil and 1 tbsp. balsamic vinegar in a small jar and shake to combine to make a basic balsamic vinaigrette.
  5. Add spinach leaves to the bowl, sprinkle with salt and pepper and mix well with your hands.
  6. Add in avocado, and pumpkin on top of spinach.
  7.  Drizzle with dressing and sesame seeds.
  8. Serve and enjoy!