Roast pumpkin, green bean and avocado salad
Delight in a vibrant and nutritious Roast Pumpkin, Green Bean, and Avocado Salad. Packed with roasted pumpkin, fresh green beans, creamy avocado, crunchy almonds, and a touch of honey-soy dressing, this salad is a perfect blend of flavors and textures. Easy to make and bursting with wholesome ingredients, it's a perfect addition to any meal.
- 12 Mar 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 12g | 31% |
| Sugar 12g | 12% |
| Fat | |
| Fat 40g | 45% |
| Saturated 4.99g | 17% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1120ug | 124% |
| Choline 54mg | 10% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.69mg | 53% |
| Vitamin B3 4.49mg | 28% |
| Vitamin B6 0.57mg | 34% |
| Vitamin B9 170ug | 43% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 45mg | 51% |
| Vitamin E 9mg | 61% |
| Vitamin K 160ug | 131% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.72mg | 0% |
| Iron, Fe 4.97mg | 45% |
| Magnesium, Mg 140mg | 34% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 1700mg | 50% |
| Selenium, Se 2.22ug | 4% |
| Sodium, Na 450mg | 30% |
| Zinc, Zn 2.25mg | 20% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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