Roast pumpkin, green bean and avocado salad
This roast pumpkin, green bean, and avocado salad combines seasoned roasted pumpkin with crunchy green beans, fresh spinach, and creamy avocado, topped with a honey-soy dressing. It's a nutritious and vibrant dish suitable for lunch or as a side.
Cook time 25 min
Prep time 10 min
Ingredients:
8 cups pumpkin2 tsp ground cumin
1/4 cup olive oil
1 cup green beans
3 cups spinach
2 avocados
1/2 cup almonds
1 tbsp honey
2 tbsp soy sauce
This roast pumpkin, green bean, and avocado salad is a delightful and nutritious dish that combines the hearty warmth of roasted pumpkin with the fresh crunch of greens and the creamy goodness of avocado. Perfect for a light lunch or a healthy side, this recipe is rich in flavors and packed with vitamins and minerals.
Instructions:
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the pumpkin cubes with ground cumin and half of the olive oil (2 tbsp). Ensure the pumpkin is evenly coated.
- Spread the pumpkin cubes out in a single layer on a baking sheet lined with parchment paper.
- Roast the pumpkin in the preheated oven for 25-30 minutes or until it is tender and slightly caramelized. Stir halfway through the cooking time to ensure even roasting.
- While the pumpkin is roasting, bring a pot of salted water to boil.
- Add the green beans and blanch for 3-4 minutes until they are bright green and tender-crisp.
- Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- In a small bowl, whisk together the remaining olive oil (2 tbsp), honey, and soy sauce until well combined.
- In a large salad bowl, combine the roasted pumpkin, blanched green beans, and fresh spinach leaves.
- Add the sliced avocados and roughly chopped almonds to the salad.
- Drizzle the prepared dressing over the salad.
- Gently toss everything together until the ingredients are evenly coated with the dressing.
- Transfer the salad to a serving platter or individual plates.
- Serve immediately, enjoying the mix of sweet, savory, and nutty flavors.
This vibrant and delicious roast pumpkin, green bean, and avocado salad is a perfect blend of flavors and textures that will leave your taste buds satisfied. It's an excellent choice for those looking to enjoy a wholesome and nutritious meal. Serve it fresh, and savor the delightful mix of roasted and fresh ingredients.
Roast pumpkin, green bean and avocado salad FAQ:
Use about 8 cups of pumpkin, which can come from one medium-sized pumpkin or a couple of smaller ones. Make sure to cut them into even cubes for uniform roasting.
The pumpkin is done when it's tender and slightly caramelized, typically after 25-30 minutes at 200°C (400°F). Stir halfway through for even cooking.
Yes, you can roast the pumpkin and blanch the green beans in advance. However, it's best to add the avocado and dressing just before serving to maintain freshness and prevent browning.
You can substitute almonds with other nuts like walnuts or pecans, or use seeds such as sunflower or pumpkin seeds if you're looking for a nut-free option.
Yes, this salad can be made vegan. The honey can be replaced with maple syrup or agave syrup to keep the dressing plant-based.
Tips:
- When roasting the pumpkin, make sure to spread the pieces evenly on the baking tray to ensure even cooking.
- For added crunch and flavor, toast the almonds lightly in a dry pan before adding them to the salad.
- Use ripe but firm avocados to prevent them from becoming mushy in the salad.
- Blanch the green beans for a few minutes and then immediately transfer them to ice water to retain their vibrant color and crisp texture.
- You can customize the salad by adding other vegetables like cherry tomatoes or bell peppers for extra color and flavor.
Nutrition per serving
4 ServingsCalories 350kcal
Protein 10g
Carbohydrates 36g
Fiber 12g
Sugar 12g
Fat 40g
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