Skill Level
Roasted Pumpkin & Spinach Avocado Salad
Ingredients
Pumpkin or Butternut Squash | 2 Cups | |
Spinach | 3 Cups | |
Avocado | 1-2 | |
Red Pepper | 1 | |
French Fried Onions | 1 Cup |
Dressing
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.
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