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Pumpkin, Beetroot & Avocado Salad. Packed full of amazing flavour and can either be eaten on its own or as part of a meal. Enjoy!

Pumpkin, Beetroot & Avocado Salad

  • Author: Vanessa Vickery
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 4 1x



  • 1/2 cup chopped beetroot (approximately 4 small beetroot, peeled and chopped)
  • 1 cup chopped kent pumpkin (approximately 1/2 small pumpkin, peeled, de-seeded and chopped)
  • 4 cups baby spinach and rocket leaves
  • 1 avocado, sliced
  • 1 punnet cherry tomatoes, halved
  • 1 tablespoon coconut oil


  • 2 tablespoons olive oil
  • 1 tablespoon coconut vinegar 'balsamic style' (or balsamic vinegar would also work)
  • Pinch of sea salt
  • Pinch of black pepper


  1. Place pumpkin and beetroot on a baking tray lined with baking paper, cover with coconut oil and bake at 190° celsius for about 60 minutes or until soft. Remove from the oven and cool for a few minutes.
  2. Add the dressing ingredients to a small bowl, whisking well to combine.
  3. When ready to serve, place all the salad ingredients in a large bowl, then add the dressing and mix thoroughly.