Recipe: Roast pumpkin orange and avocado salad

Preparation: 15 minutes

Cooking: 30 minutes

Serves: 4


  • 1 butternut pumpkin, peeled and cut into 2.5cm cubes
  • 1 tablespoon ground cumin
  • 2 tablespoon olive oil
  • 200g stringless green beans
  • 2 oranges, skin removed and segmented
  • 100g baby English spinach leaves
  • 2 avocados, cut into 2.5cm cubes
  • 100g chopped macadamias, toasted


  • 1 tablespoon honey
  • 2 tablespoon soy sauce
  • ¼ cup olive oil


  1. Pre-heat your oven to 220ºC.
  2. Combine dressing ingredients in a jar and shake well.
  3. Combine the pumpkin cubes, ground cumin and olive oil.
  4. Spread pumpkin mixture out in one layer on a tray and roast in the oven for 20 minutes or until tender.
  5. Bring a saucepan of salted water to the boil and cook beans for two minutes, so they retain a good crunch.
  6. Refresh in cold water to halt the cooking process and ensure the bright green colour is maintained.
  7. Place pumpkin cubes and green beans in the serving bowl.
  8. Add the spinach, avocado, orange, macadamias and dressing to the serving bowl and toss to combine.
  9. Serve immediately.