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Roast pumpkin, pear, avocado salad with blue cheese and raspberry balsamic dressing

31/8/2018

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Picture
Raspberry balsamic dressing
  • raspberries ¼ cup (fresh or defrosted frozen)
  • balsamic vingar 2 tablespoons
  • liquid honey 1-2 teaspoons
  • extra-virgin olive oil 2 tablespoons
  • salt pinch
  • pepper pinch

Salad
  • pumpkin or butternut 600-700g, cut into 2-3cm chunks (leave skin on)
  • maple syrup or runny honey 2 teaspoons
  • walnuts or hazelnuts ¼ cup chopped
  • salad greens (e.g. baby spinach, silverbeet or Cos leaves) 2 handfuls
  • avocado 1, sliced
  • ripe pear 1, sliced
  • blue cheese (or feta cheese) 50-70g, crumbled

METHOD

Preheat oven to 200 deg C.
  1. Toss pumpkin or butternut with maple syrup/honey and a good drizzle of olive oil in a roasting tray lined with baking paper. Season with salt and pepper, and roast for 25-30 minutes or until tender and slightly sticky and caramelised around the edges.
  2. Make the dressing by placing all ingredients in a screw-top jar and vigorously shaking together until the raspberries have disintegrated.
  3. Lightly toast walnuts or hazelnuts in a dry fry pan (with no oil) for 1-2 minutes over medium heat, shaking around the pan frequently to prevent them burning. Then set aside to cool.
  4. To serve, arrange spinach, roast pumpkin, avocado, pear and nuts on a plate, scatter over blue cheese, and spoon over raspberry dressing.


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  • Home
  • Cancer Information
    • Articles & Studies
    • Little Interesting Articles
    • Success Stories
    • Useful Websites
  • Fasting
    • Articles & Studies
    • Juice Fasting
    • Water Fasting
    • Breaking a Fasting
    • Intermittent Fasting
  • Power of the mind
    • Gratitude
    • Motivational
    • Recommended Reading
  • Everything Else!
    • Essential Oils
    • Food Recipes
    • Going Organic
    • Non-food Recipes
    • Other Interesting Topics!
    • Recommended Apps
    • Recommended Cookbooks
    • Recommended Documentaries
    • Recommended Websites
  • Remember
  • Contact Me