Pumpkin Salad with Goat Cheese
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Prep time20 min
Cook time30 min
Total time50 min
DifficultyEasy
Servings4
A delicious lukewarm salad with roasted pumpkin, fresh arugula, creamy goat cheese, and crunchy pecans. Perfect as a light meal or side dish.
Ingredients
Amounts for 4 servings
- 1 pcsbutternut squash
- 150 garugula mix
- 150 gcherry tomatoes
- 1 pcsred onion
- 100 ggoat cheese (soft)
- 2 tspcinnamon powder
- 1 tspturmeric powder
- 30 gpecans
- 3 tbspbalsamic glaze
Instructions
- 1Preheat the oven to 200°C.
- 2Peel the butternut squash, remove the seeds, and cut the flesh into cubes.
- 3Mix the pumpkin cubes with ground cinnamon, turmeric powder, a dash of oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.
- 4Roast the pumpkin in the oven for 25–30 minutes until it is tender and lightly caramelized. Let it cool slightly.
- 5Cut the cherry tomatoes in half and slice the red onion into thin half-rings.
- 6Coarsely chop the pecans. Optional: Toast the pecans briefly in a dry skillet until they are lightly browned and fragrant. Let them cool.
- 7In a large bowl, mix the arugula blend with the roasted pumpkin, tomatoes, and red onion.
- 8Crumble the soft goat cheese over the salad.
- 9Add the pecans and gently toss them into the salad.
- 10Drizzle with balsamic cream just before serving.
- 11Serve lukewarm or at room temperature, perhaps with a piece of bread.
Nutrition
Per serving
- Calories187
- Protein7.8 g
- Carbohydrates12.1 g
- Fat10.6 g
- Fibre5.6 g
Estimated from the ingredients — not published by the source.
salade
Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.
