Avocado with Roasted Pumpkin and Cauliflower Salad

Gluten, Grains, Dairy, Egg and Nut Free

With the warmer weather coming, it’s time to try some new salads that still contain plenty of nutrients and flavour. This is one of our families’ favourites. It’s a great way to use over leftover roasted veggies without feeling like you are eating the same meal. Add in some leftover roasted meats or a fried egg and you have yourself an easy meal.

INGREDIENTS:

• 2 x cups roasted pumpkin (I like butternut pumpkin)
• 2 x cups roasted cauliflower florets* (see notes)
• 1 x large avocado diced
• 2 x sliced lebanese cucumbers
• 2 x handfuls of baby spinach or torn iceberg lettuce
  
  DRESSING:
  
• 2 tablespoons honey or maple syrup
• 2 tablespoons fresh lime juice
• 1 teaspoon dijon mustard
• 6 tablespoons extra virgin olive oil
• salt and pepper to taste
• 1 teaspoon apple cider vinegar

METHOD:

1. In a medium salad bowl, add spinach, pumpkin, cauliflower, cucumber and avocado.
2. Add all dressing ingredients to a jar and mix together.
3. Add dressing to salad bowl mix gently and serve.
   
   
   
   
   

NOTES:

* Use any kind of roasted veggies you have or that are in season. I love roasted brussel sprouts and broccoli in this salad!
** Only add the avocado and dressing to the salad just before serving, this will stop the avocado from browning and leaves from going soggy.