A Salad That Satisfies
This colourful salad brings together warm, spiced pumpkin with the freshness of baby spinach and creamy avocado. It’s a simple way to add variety and nourishment to your meals, with flavours that feel both comforting and uplifting. You’re going to love how this dish balances texture and taste, making it perfect for lunch, dinner, or as a hearty side when entertaining.
Easy Steps to Follow
-
Preheat the oven to 200°C.
-
Toss diced pumpkin with coconut oil, curry powder, salt and pepper until evenly coated.
-
Spread onto a baking tray and roast for about 30 minutes, until golden and tender. Let it cool slightly before serving.
-
Arrange baby spinach on a large serving plate.
-
Add slices of avocado and red onion, then top with the roasted pumpkin.
-
Sprinkle with toasted seeds for crunch.
-
Finish with fresh basil and drizzle over your favourite dressing, such as honey mustard or orange tahini.
The Nutrient Boost
Pumpkin is a wonderful source of beta-carotene, which gives it its rich orange colour and supports overall wellbeing. Pairing it with avocado adds a dose of healthy fats that create a creamy texture and help you feel satisfied. Together, these ingredients make a dish that feels light yet grounding, ideal for adding more balance to your week.
Time to Enjoy and Share
This salad is best enjoyed fresh, but it also keeps well for meal prep, making it a handy option for busy days. Share it with family, take it along to a picnic, or simply savour it as a wholesome dish at home
If you are interested in getting started on my protocols, take the assessment first.
Second, join my community where I regularly discuss these matters and you can ask me any questions. Join here.
