Roasted pumpkin and arugula salad

Preparation: 10 minutes

Cooking: 30 minutes

Serves: 6

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Ingredients:

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  • 2 cups of arugula

  • 1/4 cup pine nuts

  • 2 cups of butternut pumpkin (squash), cut into cubes

  • 1 small red onion, sliced

  • 1 avocado, chopped

  • 1 teaspoon coconut oil

  • 1/4 cup goats cheese

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Dressing:

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon Dijon mustard

  • 2 teaspoons balsamic vinegar

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Method:

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  • Preheat oven to 175 C (350 F).

  • Toss the pumpkin pieces in the coconut oil and place on a baking tray. Roast for about 30 minutes or until tender.

  • Add the pine nuts to the pumpkin for the last 10 minutes. They should turn a light golden colour. 

  • Let the pumpkin and pine nuts cool.

  • Arrange the arugula, onion and avocado on a big platter.

  • Top with the pumpkin, goats cheese and pine nuts.

  • Combine the dressing ingredients and drizzle over the salad.

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Nutrition (per serve):

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Calories 286; Fat 23.5 g; Sat. Fat 5 g; Carbs 17 g; Sugar 3.9 g; Fiber 5.5 g; Protein 5.4 g

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