This pumpkin, avocado and spinach salad is a little bit sweet, a little bit crunchy, a little bit creamy and a whole lot of delicious!
It’s salad season!!! So we are ditching the uggies*, bringing out the shorts, putting away the crockpot, and are bringing on our salad game! I have been wanting to post this recipe ever since I accidently created it, but have not had a good opportunity to take a decent photo of it until now! Do you have those recipes that you really want to share, but just haven’t had the ideal photo opportunity? Every time I went to photograph our pumpkin, avocado and spinach salad, something wasn’t right. The lighting was bad, we were too hangry and wanted to eat it straight away, it didn’t look good in the salad bowl or the pumpkin didn’t caramelise like it should have! It was just one of those occasions where I had the recipe banked up for about two months, but just never actually go a good enough chance to snap it!
This salad kind of came around by accident. I actually have no clue how I made it up, but I am so happy I did. I think this recipe was more of a ‘I’ve got a heap of food in the fridge that I don’t want to waste, what can I do with these ingredients’! The honey mustard dressing was a bit of an accidental experiment too. Most of my recipes come from the fact that either I don’t have all the ingredients to make someone elses recipe, or I can’t be bothered walking to the supermarket! Regardless, I love making an accidental recipe that works! So out of experimentation, our pumpkin, avocado and spinach salad was born! This salad is a combination of sweet from the pumpkin, crunchy from the pepitas & asparagus, creamy from the avocado and a little zesty from the honey mustard dressing. It’s just perfect really if I’m being honest!
So make sure you try it with our honey mustard dressing as well, because it won’t taste the same without it! And let us know how you go making it! Tag us on instagram #healthypears if you make our recipes, we’d love to see your work!
*note – ‘uggies’ are Australian for ugg boots.
- ½ butternut squash/pumpkin diced into cubes
- 2 decent handfuls of spinach
- 2 tablespoons pepitas
- ½ avocado diced
- 5 asparagus stems lighty steamed and cut into thirds
- Preheat oven to 200C/420F
- Toss pumpkin in some olive oil, salt and pepper.
- Roast for about 30-40 minutes until browned and caramelised.
- Place spinach in a salad bowl. Top with pumpkin and steamed asparagus.
- Top with avocado and pepitas.
- Add honey mustard dressing & serve
Join the Discussion
-What recipes do you have that came about by accident?