Roasted pumpkin and arugula salad
This is a great salad for get-togethers - it looks and tastes amazing.
Preparation: 10 minutes
Cooking: 30 minutes
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
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
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.
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