Pumpkin and Goat's Cheese Salad
Roasted pumpkin, beetroot and creamy goat's cheese with crisp leaves, pine nuts and a simple balsamic mustard dressing. Perfect for autumn.
Servings: 2 servings
Calories: 501kcal
Ingredients
Salad:
- 400 g of Pumpkin cut into 2cm cubes
- 1 Red onion cut into chunks
- 1 tablespoon of Olive oil
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- ½ teaspoon of Paprika
- ½ teaspoon of Cumin
- 130 g of Lettuce
- 2 Beetroot cooked and diced
- 30 g of Pine nuts
- 60 g of Soft goat's cheese
Dressing:
- 2 tablespoons of Olive oil
- 1 tablespoon of Balsamic vinegar
- 1 teaspoon of Dijon mustard
- ½ teaspoon of Ground black pepper
Instructions
- Prep: Preheat your oven to 200°C/180°C (fan)/400°F/Gas 6.
- Arrange the veg: Put 400 g of Pumpkin and 1 Red onion onto a baking tray with 1 tablespoon of Olive oil, ½ teaspoon of Paprika, ½ teaspoon of Cumin ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper. Toss everything together until well coated and spread it out across the tray.
- Cook: Roast for 40-45 minutes, or until the pumpkin is tender and beginning to caramelise around the edges.
- Make the dressing: While the pumpkin is roasting, mix 2 tablespoons of Olive oil with 1 tablespoon of Balsamic vinegar, 1 teaspoon of Dijon mustard and ½ teaspoon of Ground black pepper.
- Cool the pumpkin: Remove the pumpkin and onion from the oven and allow them to cool slightly.
- Make the salad: Put 130 g of Lettuce into a large bowl and toss them with the dressing. Add 2 Beetroot (diced), roasted pumpkin and red onion.
- Serve: Transfer to a serving bowl or platter and crumble over 60 g of Soft goat's cheese. Finish with 30 g of Pine nuts and serve.
You don't want the cooked pumpkin and onion piping hot when they hit the salad leaves, otherwise the leaves can wilt.
Notes
- Give the pumpkin plenty of room on the baking tray. If the pieces are crowded together, they will steam rather than caramelise.
- For extra protein, add sliced roast chicken, butter beans or chickpeas.
- Add a pinch of chilli flakes before serving if you like a little heat.
- Swap the pine nuts for walnuts, pecans or flaked almonds.
- Scatter over pomegranate seeds for extra colour and a sweet, juicy contrast.
- Toast the pine nuts in a dry frying pan for a couple of minutes for extra flavour.
- Drain and pat the cooked beetroot dry before adding it so it doesn't make the salad watery.
Nutrition
Serving: 1portion | Calories: 501kcal | Carbohydrates: 33g | Protein: 13g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Cholesterol: 14mg | Sodium: 512mg | Potassium: 1263mg | Fibre: 6g | Sugar: 17g | Vitamin A: 17958IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 5mg
See this recipe on the site by scanning this QR code:
