Roasted Pumpkin and Avocado Salad

January 25, 2015

Roasted Pumpkin and Avocado Salad

I am loving salads at the moment. The summer temperatures have been high and have really diminished my appetite. When it’s hot at night I find a salad is all I really want to eat. Saying that, I admit that eating the same garden salad over and over again can become monotonous, even for a salad lover like me! So, let me introduce you to this delicious Roasted Pumpkin and Avocado Salad. It is super light but really tasty and I have no problem putting the oven on when the result is sweet and golden roasted pumpkin pieces. Delicious!

This is one of my favourite salads because it is so delicious and really easy to make. The sweetness of the roasted pumpkin works beautifully with the creaminess of the avocado, and the roasted pepitas provide a wonderful source of crunch. If you’re looking for some extra protein, then add your favourite cold meat. Try some cold roasted chicken, some sliced turkey breast, some canned tuna in spring water or some cold hard-boiled eggs.

If you’re feeling super keen, then roast a big batch of pumpkin the day before and use it for this salad as well as adding it to your other salads for the next three to four days. Just keep it simple and easy in this hot weather, and enjoy all of the beautiful, fresh summer produce that is available at the moment.

Roasted Pumpkin and Avocado Salad

Serves 4 to 6


  • Half a Butternut pumpkin, seeds removed and skin washed, cut into 1.5cm chunks with the skin left on
  • 1 tablespoon of macadamia oil
  • Pinch of Himalayan salt and freshly ground black pepper
  • 1/3 cup of raw pepitas
  • 2 avocados, cut into chunks
  • 100g of organic baby spinach, washed and dried
  • Juice of half a lemon
  • 3 tablespoons of cold pressed extra virgin olive oil
  • Extra salt and pepper to taste


  1. Pre-heat your oven to 180 degrees Celsius. Line a baking tray with baking paper.
  2. Place the Butternut pumpkin pieces on the lined baking tray and drizzle with the macadamia oil, salt and pepper. Mix well with your hands to ensure the pumpkin is well coated. Cook in the pre-heated oven for 45 minutes.
  3. When there are 15 minutes remaining for the pumpkin to cook, remove the tray from the oven and sprinkle the raw pepitas over the pumpkin. Return the tray to the oven and cook for the remaining 15 minutes. Remove the baking tray from the oven and set aside the pumpkin and the pepitas to cool. These steps can be done the day before you want to serve the salad.
  4. Once the roasted pumpkin and pepitas have cooled down, add all of the ingredients to a large mixing bowl. Mix well with a large spoon to ensure that all of the salad is well coated with the lemon juice and olive oil.
  5. Place the salad in the fridge until you are ready to serve. Note that if you want to make this salad in advance (i.e. the day before), leave out the lemon juice and olive oil and only add these to the salad before serving.

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