Goat's Cheese and Pumpkin Salad
Roasted Pumpkin Salad is perfect for autumn and proves that salads can be enjoyed all year round. An incredible flavor combination, but easy to adapt too.
Servings: 2 servings
Calories: 449kcal
Ingredients
Salad:
- 400 g Pumpkin cut into 2cm cubes
- 1 Red onion cut into chunks
- 1 tablespoon Olive oil
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Cumin
- 130 g Lettuce
- 2 Beetroot cooked and diced
- 30 g Pine nuts
- 60 g Soft goats cheese
Dressing:
- 2 tablespoon Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 400 g Pumpkin and 1 Red onion onto a baking tray with 1 tablespoon Olive oil, 0.5 teaspoon Paprika, 0.5 teaspoon Cumin and 1 pinch Sea salt. Mix well and put in the oven until the pumpkin is cooked through, about 40-45 minutes.
- In a large bowl, add 130 g Lettuce and drizzle with 2 tablespoon Olive oil, 1 tablespoon Balsamic vinegar and 1 teaspoon Dijon mustard. Mix well so that all the lettuce is coated.
- Add the cooked pumpkin and onion and 2 Beetroot.
- Transfer to a bowl and top with 60 g Soft goats cheese and 30 g Pine nuts.
Notes
- Do give this salad a protein boost, stir in some cooked chickpeas. Other beans like butter beans will work too.
- Love spicy food? Add a sprinkling of red chilli flakes on top before serving.
- You can swap the pine nuts for pecans, walnuts or flaked almonds.
Nutrition
Serving: 1portion | Calories: 449kcal | Carbohydrates: 29g | Protein: 12g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Cholesterol: 14mg | Sodium: 218mg | Potassium: 1249mg | Fiber: 6g | Sugar: 17g | Vitamin A: 17953IU | Vitamin C: 28mg | Calcium: 134mg | Iron: 5mg
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