Tenina.com's Easy Pumpkin Salad with Avocado



  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 TM 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.

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