Winter Pumpkin and Avocado Salad

Prepare the ingredients. This is what you'll have on the plate – prepare the ingredients in advance so the work goes smoothly 🥕🔪 Preheat the oven to 200 °C.

Prepare the pumpkin. Halve the pumpkin lengthwise, scoop out the seeds and cut it into evenly sized cubes. If you're using a different type of pumpkin than Hokkaido (e.g. butternut), peel the skin first and cut only the flesh.

Roast the pumpkin. Place the chopped pumpkin on a baking sheet, drizzle with olive oil, season with salt and toss to coat evenly. Put in the oven and roast for about 15 minutes until tender. After roasting, let rest briefly.

Prepare the dressing. Make the dressing – in a small bowl, combine olive oil, apple cider vinegar and mustard into a smooth dressing.

Add the tomatoes. After about 5 minutes of roasting the pumpkin, add cherry tomatoes to the baking sheet. Finish roasting them together with the pumpkin and remove everything from the oven when done.

Prepare the avocado. Halve the avocado, remove the pit, peel and cut into cubes or slices according to preference.

Put into a bowl. In a large bowl, place the roasted cherry tomatoes, arugula, roasted pumpkin and the chopped avocado.

Toss the salad. Add the prepared dressing and toss everything thoroughly but gently. Optionally, top with almonds for extra crunch.

Serve. Serve the salad in a bowl or a deep plate 🥗✨