Goat's Cheese and Pumpkin Salad
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
2 servings
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Calories
449 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
British
Goat's Cheese and Pumpkin Salad
Description
This salad begins by roasting pumpkin cubes and red onion with olive oil, paprika, cumin, salt, and black pepper until tender and caramelized, enhancing their natural sweetness and spice notes. The salad base includes fresh lettuce and cooked, diced beetroot, providing freshness and earthiness.
After roasting, the warm pumpkin and onion are mixed with the greens, then dressed with a simple vinaigrette made from olive oil, balsamic vinegar, and Dijon mustard. The salad is finished with creamy goat cheese and toasted pine nuts that add richness and crunch respectively.
This salad can be served as a side or light main. It benefits from the contrast between roasted warm vegetables and fresh components, making it suitable for autumnal or year-round meals.
For variation, try adding cooked chickpeas for protein or substituting pine nuts with nuts like pecans, walnuts, or almonds. A sprinkle of red chili flakes can introduce a spicy note if preferred.
Ingredients
Salad:
- 400 g pumpkin cut into 2cm cubes
- 1 red onion cut into chunks
- 1 tablespoon olive oil
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 0.5 teaspoon paprika
- 0.5 teaspoon cumin
- 130 g lettuce
- 2 beetroot cooked and diced
- 30 g pine nuts
- 60 g goat cheese soft
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
- For added protein, mix in cooked chickpeas or other beans like butter beans.
- Include red chili flakes on top for a spicy kick.
- Pine nuts can be substituted with pecans, walnuts, or flaked almonds for different textures and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 449kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 14mg | 5% |
| Sodium | 218mg | 9% |
| Potassium | 1249mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 17953IU | 359% |
| Vitamin C | 28mg | 31% |
| Calcium | 134mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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