Roast Pumpkin, Avocado, Green Bean and Rocket Salad

Serves 4



• 1 butternut pumpkin, peeled and cut into small cubes

• 1 tbsp. ground cumin

• 1 tbsp. paprika

• 2 tbsp. olive oil

• 200 g green beans

• 100 g baby rocket leaves

• 2 avocados, cut into small cubes

• 100 g pumpkin seeds, toasted



• 1 tbsp. honey

• 2 tbsp. soy sauce (or tamari)

• 2 tbsp. apple cider vinegar

• ¼ cup olive oil

• Salt and pepper



• Preheat oven to 180 – 200ºC. Line a baking tray with non-stick baking paper.


• Place the pumpkin, cumin, paprika and olive oil in zip lock bag and toss to coat pumpkin in spice mix and olive oil.


• Place pumpkin on tray and roast in a pre-heated oven for 30 minutes or until cooked through and golden brown at edges. Turn once.


• Bring a medium saucepan of water to the boil over high heat. Blanch the beans for 2-3 minutes or until bright green in colour. Drain and refresh in iced water.


• Place pumpkin and green beans in large salad bowl or on serving platter. Add rocket, avocado and pumpkin seeds to mix. Toss gently to combine.


• Drizzle with dressing. Serve.


Not Only Delicious, But Also Nutritious Because:

• Green beans are a great source of vitamin A and antioxidants, such as lutein, zeaxanthin, and betacarotenes, which neutralize harmful free radicals.


• Pumpkin seeds are a rich source of magnesium. Healthy magnesium levels are important for your blood pressure, heart health, bone health and blood sugar levels.


Recipe from The Balanced Body Australia.