Roasted Pumpkin & Spinach Avocado Salad
|Pumpkin or Butternut Squash||2 Cups|
|French Fried Onions||1 Cup|
|Maple Syrup||2 Tablespoons|
|Olive Oil||1/4 Cup|
|Red Wine Vinegar||1/4 Cup|
|Whole Grain Mustard||2 teaspoons|
You can add feta to this salad for an extra kick!
- Peel, deseed and cube the Pumpkin toss with some Olive Oil & Salt and Pepper and roast at 400 degrees for about 15 to 20 minutes, at the last 5 minutes throw in the Red Pepper cut into large chunks and cook set aside to cool.
- Make the Dressing by whisking all the ingredients together.
- Toast the Pine Nuts.
- When the Pumpkin & Red Pepper has cooled slightly, toss the Pumpkin, Red Pepper & Spinach together with the Dressing then add the Avocado slices and top with the French Fried Onions & Pine Nuts.