Warm Roast Pumpkin & Potato Salad
(serves 4) Ingredients:
1 small pumpkin, peeled and chopped into large chunks
3 medium potatoes, quartered
1 red onion, quartered
1 green lettuce
1 red lettuce
bunch mint, chopped
bunch parsley, chopped
1 garlic clove, crushed
1 tbsp Dijon mustard
¼ cup mashed avocado
¼ cup balsamic vinegar
Preheat oven to 200°C
Place chopped pumpkin, potato and onion onto a baking tray lined with baking paper. Then place in the oven and roast for 20 minutes (longer if required).
In a salad bowl, place lettuce leaves, chopped mint and parsley.
To make the dressing, place all ingredients into a jar, add the lid and shake well.
Remove the roasted vegetables from the oven and place into a salad bowl with the lettuce leaves. Pour over the dressing and mix well.
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