I couldn’t help but get excited when I saw pomegranates on special this week. They looked just gorgeous and I still haven’t got over drinking cups and cups of freshly pressed pomegranate juice when I was overseas. So I picked one up and knew I’d be adding the jewels to salads. I love their pops of sweetness in savoury dishes!
All the flavours in this roasted pumpkin salad are just heavenly. Creamy goat’s cheese, refreshing mint, sweet caramelised pumpkin, salty sweet walnuts and those gorgeous pops of pomegranate. Seriously yum!
It’s amazing served warm because the goat’s cheese just softens into this gorgeous oozy mess that coats all the ingredients and adds a layer to the dressing that’s just scrumptious!
I hope you enjoy this one, I absolutely LOVE it and can highly recommend serving it with some roasted chicken with a sprinkle of sumac.
Roasted Pumpkin Salad with Goat's Cheese, Pomegranate and Honeyed Walnuts
Indulge in the vibrant flavors of autumn with this enticing Roasted Pumpkin Salad. Tender roasted pumpkin chunks, creamy goat's cheese, juicy pomegranate arils, and honeyed walnuts come together in perfect harmony, creating a sensational medley of tastes and textures.
Servings: 4
Ingredients
1/2 butternut pumpkin, peeled and cubed
1/2 cupmint leaves
Jewels of one pomegranate
80g goat's cheese or 3 large cubes
3/4 cupwalnuts
2 tbspepitas
2 tbshoney
1/2 tsp sea salt flakes
Extra virgin olive oil for dressing and roasting
Juice of one lemon for dressing
1 tbs sumac for dressing
Salt and pepper to taste for dressing
Instructions
Preheat oven to 180C. Dice pumpkin into small cubes. Arrange on a baking paper lined tray and drizzle with olive oil. Bake for 30-40 minutes until tender and golden.
While pumpkin is baking, heat walnuts and pepitas in a small saucepan and add honey and sea salt flakes. Stir while honey bubbles for 2 minutes or so.
Remove from heat then spoon out nuts and seeds onto a clean sheet of baking paper to harden and cool.
Combine a long drizzle of olive oil, lemon juice, sumac, salt and pepper in a small cup for the dressing.
Arrange roasted pumpkin on a serving plate, top with mint leaves, goat's cheese, honeyed walnuts and pepitas and pomegranate jewels. Pour over dressing and sprinkle with extra sumac. Serve.
stuff and wondering if there is anyway i can subscribe to get more posts from yourself?