Roasted Pumpkin Salad with Goat Cheese
Tossed with a fresh homemade lemon vinaigrette, this delicious Roasted Pumpkin Salad features honeyed walnuts and pumpkin seeds, creamy goat cheese, tart pomegranate jewels, and fresh mint. This is a perfect salad for fall and winter days when you want something healthy, but quick.
Servings: 4
Equipment
- Oven
- Stove
Ingredients
For the Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon zest from an organic lemon
- juice from an organic lemon
- salt and pepper to taste
For the Roasted Pumpkin Salad
- 1/2 butternut squash peeled, seeded, and cubed
- 1 tbsp extra virgin olive oil more if needed
- kosher salt sprinkle
- 3/4 cup walnuts
- 2 tbsp pumpkin seeds
- 2 tbsp honey
- 1/2 tsp sea salt
For the Toppings
- 1/2 cup mint leaves
- pomegranate jewels from one pomegranate
- 3 oz goat cheese crumbled
Instructions
For the Roasted Pumpkin Salad
- Preheat the oven to 350 degrees
- Dice the squash into bite-size cubes and place them in a bowl. Drizzle with extra virgin olive oil.
- Arrange on a baking sheet lined with parchment paper, and sprinkle with salt.
- Bake for 30-40 minutes until tender, golden, and easily pierced with a fork.
- While the squash is baking, add walnuts, pumpkin seeds, honey, and sea salt to a small bowl and toss to coat evenly.
- Heat a small saucepan over low heat and add walnut mix. Stir and toast until honey begins to bubble. About 2 minutes.
- Remove from heat then spoon out nuts and seeds onto a clean sheet of baking paper to harden and cool.
For the Dressing
- In a small bowl add 1/4 cup of extra virgin olive oil, lemon zest, lemon juice, salt and pepper, and whisk to combine.
Assemble the Salad
- Arrange roasted squash on a serving plate, and top with mint leaves, goat cheese, honeyed walnuts, pumpkin seed mix, and pomegranate jewels.
- Drizzle dressing over top, toss and serve.
Notes
Leftover roasted pumpkin salad should be kept in an airtight container in the fridge. It will stay fresh for up to 3 days. The dressing should be refrigerated in a separate airtight container and will last for 4-5 days.