Kathryn’s pumpkin and almond salad



  • 1/2 a Butternut pumpkin, deseeded and cut into small thick
  • 2 table spoons Olive oil
  • Handful of shredded almonds
  • 200g of rocket and baby spinach mix
  • 1 carrot, cleaned and peeled
  • 1 small red onion, Sliced
  • 1 avocado, cubed
  • 1/4 cup black olives
  • 1/4 cup feta cheese (optional)
  • Balsamic vinegar
  • Extra virgin olive oil


  1. Preheat oven to 180 degrees
  2. Line baking tray with baking paper
  3. In a bowl add olive oil a little salt and pepper and pieces of pumpkin, mix well
  4. Place pumpkin in a single layer on tray and put into the oven. Roast pumpkin for 20 minutes or until golden and tender. Set aside
  5. Place spinach mix and pumpkin in a large bowl. Using a peeler peel long ribbons of carrot on top
  6. Add red onion, avocado, olives, almonds and feta cheese
  7. Drizzle with extra virgin olive oil and balsamic vinegar. Serve



Add any nuts you like, try pine nuts or walnuts.

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