Avocado may be creeping up in the dollar stakes but we can’t go past this seriously gewd avo-delight… You know what we love most about this one from insta-foodie, Food by Maria? It’s quick and easy so you can throw it in the oven at the last minute or have it baking away while you get on with your life – Netflix anyone? It’s also friendly to most intolerances. #Winning! It’s perfect for those cold winter nights or with cold pumpkin leftovers. The freshness of the avocado salad means it really can be enjoyed all year round. What are you waiting for?


  • 1 x medium sized butternut pumpkin
  • 1 tbsp EVOO or olive oil spray
  • 2 x avocados, cubed
  • ½ cup of cucumber, cubed
  • Juice of 1 lemon
  • 2 tbsp EVOO 
  • 1 cup of cherry tomatoes, halved
  • A hand full of micro-greens
  • Salt and pepper to taste
  • 1 tbsp of vegan mayonaisse
  • 1 tsp dijon mustard
  • Dash of lemon juice
  • Salt and pepper to taste
  • 1/3 cup toasted pine nuts


  1. Preheat your oven to 180C, and line a baking tray.
  2. Cut your pumpkin in half (length wise). Add olive oil to lined baking tray and set your squash down cut side down.
  3. Bake for 35 mins – but double check on your pumpkin because this time will vary depending on size.
  4. Prepare your salad by adding all ingredients to a bowl and stir gently.
  5. Prepare you sauce by adding all your ingredients to a bowl and stir till well combined.
  6. Once your squash are cooked, remove from oven and begin assembling your meal by adding the salad, dressing and pine nuts.

Check out more details over on Food by Maria’s website.