Roasted pumpkin and arugula salad

Preparation: 10 minutes
Cooking: 30 minutes
Serves: 6
Ingredients:
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2 cups of arugula
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1/4 cup pine nuts
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2 cups of butternut pumpkin (squash), cut into cubes
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1 small red onion, sliced
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1 avocado, chopped
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1 teaspoon coconut oil
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1/4 cup goats cheese
Dressing:
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2 tablespoons extra virgin olive oil
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1 teaspoon Dijon mustard
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2 teaspoons balsamic vinegar
Method:
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Preheat oven to 175 C (350 F).
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Toss the pumpkin pieces in the coconut oil and place on a baking tray. Roast for about 30 minutes or until tender.
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Add the pine nuts to the pumpkin for the last 10 minutes. They should turn a light golden colour.
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Let the pumpkin and pine nuts cool.
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Arrange the arugula, onion and avocado on a big platter.
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Top with the pumpkin, goats cheese and pine nuts.
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Combine the dressing ingredients and drizzle over the salad.
Nutrition (per serve):
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