Description
A delightful salad featuring roasted pumpkin, creamy goat cheese, and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 2 cups pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 4 cups mixed salad greens (such as arugula, spinach, and romaine)
- 4 ounces goat cheese, crumbled
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the cubed pumpkin with olive oil, salt, black pepper, and ground cinnamon until evenly coated.
- Spread the pumpkin cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the pumpkin is roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
- In a large salad bowl, combine the mixed greens, roasted pumpkin, crumbled goat cheese, toasted walnuts, and dried cranberries.
- In a small bowl, whisk together the balsamic vinegar and honey. Drizzle over the salad and toss gently to combine.
- Serve immediately, or chill in the refrigerator for up to 30 minutes before serving for a refreshing touch.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Try substituting feta cheese for goat cheese for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg