Easy Pumpkin Salad with Avocado

Name: Thermomix recipe: Easy Pumpkin Salad with Avocado
Prep time: 10 min
Cook time: 30 min
Ingredients: 700 Grams pumpkin, peeled and seeded; pink salt flakes and freshly cracked black pepper to taste; Extra Virgin Olive Oil (EVOO) as needed; 100 Grams mixed salad leaves; 100 Grams almonds slivers; 1 - 2 avocado sliced; 1 red onion thinly sliced; 1 Handful basil leaves; 80 Grams honey; 2 Tablespoons seeded mustard; 80 Grams white wine vinegar; pink salt flakes and pepper to taste; 240 Grams Extra Virgin Olive Oil (EVOO)

Serves 4-6 Prep Time 10 minutes Cook Time 30 minutes Rated: Print

The simplest of salads are often the best. Mum is less stressed, they are pretty and colourful and what's not to love about roasted pumpkin? YUM!

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.

Simple.

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Need

The Salad
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
1 - 2 avocado sliced
1 red onion thinly sliced
1 Handful basil leaves
The Dressing
80 Grams honey
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

Do

1: 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.
2: Arrange the pumpkin on a serving plate with salad leaves, almonds, avocado, red onion and basil leaves.
3: Dressing;
4: 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.
5: This dressing goes very well on most salads and will keep in the fridge for up to a month.

Drizzle with dressing and serve.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!