The best recipes for salads that I come up with are the random, 'got nothing much in the house' salads, that are also related to the fact I don't want to go to the shops again; this is such a salad. I usually have a piece of pumpkin hanging around in the fridge, avo's are a plenty under normal circumstances and nuts for garnish are always stocked in the house somewhere. SO make a killer dressing, get the oven roasting whatever veggies you have hiding at the back of the veggie drawer and you are ready to eat. This will work well with eggplant, fennel, zucchini or other root vegetables in place of or as well as the pumpkin.
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- 700 Grams pumpkin, peeled and seeded
- pink salt flakes and freshly cracked black pepper to taste BUY
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 100 Grams mixed salad leaves
- 100 Grams almonds slivers BUY
- 1 - 2 avocado sliced
- 1 red onion thinly sliced
- 1 Handful basil leaves
- 80 Grams honey BUY
- 2 Tablespoons seeded mustard
- 80 Grams white wine vinegar
- pink salt flakes and pepper to taste BUY
- 240 Grams Extra Virgin Olive Oil (EVOO) BUY
Preheat oven to fan forced 200°C. Cut the pumpkin into bite sized pieces and place onto an oven tray lined with baking paper. Drizzle with oil and sprinkle with salt and pepper. Roast for 20-25 minutes or until tender and caramelised. Remove from the oven and set aside to cool slightly.
Arrange the pumpkin on a serving plate with salad leaves, almonds, avocado, red onion and basil leaves.
To make dressing place honey, mustard and vinegar into Thermomix bowl and cook 3-4 min/100°C /speed 2-3 with MC off. Add seasoning to taste, EVOO and mix 3 sec/speed 5-6 until blended. Refrigerate until ready for use.
This dressing goes very well on most salads and will keep in the fridge for up to a month.
Drizzle with dressing and serve.