Roasted Pumpkin Salad with Goat's Cheese, Pomegranate, and Honeyed Walnuts

As the crisp autumn air settles in, it’s the perfect time to indulge in comforting yet vibrant dishes. One such dish that embodies the essence of fall is our Roasted Pumpkin Salad with Goat’s Cheese, Pomegranate, and Honeyed Walnuts. This recipe combines the sweet and savory notes of roasted pumpkin with the tangy creaminess of goat cheese, the juicy burst of pomegranate, and the delightful crunch of honeyed walnuts. It’s a seasonal treat that promises to captivate your taste buds and impress your guests.

Why You'll Love This Roasted Pumpkin Salad

This Roasted Pumpkin Salad is more than just a side dish—it’s a celebration of autumn flavors. Here’s why this salad deserves a spot on your fall menu:

1. Rich Flavor Combinations: The roasted pumpkin adds a natural sweetness and depth of flavor that pairs beautifully with the creamy goat cheese and the tartness of pomegranate. Honeyed walnuts add a touch of crunch and a hint of sweetness that perfectly complements the other ingredients.

2. Nutrient-Rich Ingredients: Pumpkin is a fantastic source of vitamins A and C, while goat cheese provides a creamy texture with fewer calories compared to some other cheeses. Pomegranates offer antioxidants, and walnuts add healthy fats to your meal.

3. Elegant and Versatile: This salad can be served as a stunning starter, a light main course, or a delightful side dish. It’s also versatile enough to be adapted for various dietary preferences.

Ingredients You'll Need

To create this scrumptious Roasted Pumpkin Salad, gather the following ingredients:

• 1/2 butternut pumpkin (peeled and cubed)

• 1/2 cup mint leaves

• Jewels of one pomegranate

• 80g goat's cheese (or 3 large cubes)

• 3/4 cup walnuts

• 2 tbsp pepitas

• 2 tbsp honey

• 1/2 tsp sea salt flakes

• Extra virgin olive oil (for dressing and roasting)

• Juice of one lemon (for dressing)

• 1 tbsp sumac (for dressing)

• Salt and pepper (to taste for dressing)

How to Make Roasted Pumpkin Salad

Step 1: Roast the Pumpkin

1. Preheat your oven to 180°C (350°F).

2. Dice the pumpkin into small, even cubes. Spread them out on a baking tray lined with parchment paper.

3. Drizzle the pumpkin cubes with extra virgin olive oil, tossing to coat evenly.

4. Roast in the oven for 30-40 minutes, or until the pumpkin is tender and golden. Stir occasionally to ensure even roasting.

1. Step 2: Prepare the Honeyed Walnuts

1. While the pumpkin is roasting, heat a small saucepan over medium heat.

2. Add walnuts and pepitas to the pan. Pour in the honey and sprinkle in the sea salt flakes.

3. Stir continuously until the honey begins to bubble and caramelize (about 2 minutes).

4. Remove from heat and transfer the nuts and seeds to a sheet of baking paper to cool and harden.

2. Step 3: Make the Dressing

1. In a small cup, whisk together a generous drizzle of olive oil, lemon juice, sumac, salt, and pepper.

2. Adjust seasoning to taste.

3. Step 4: Assemble the Salad

1. Once the pumpkin has cooled slightly, arrange it on a serving plate.

2. Top with fresh mint leaves, crumbled goat cheese, honeyed walnuts, pepitas, and pomegranate jewels.

3. Drizzle the prepared dressing over the salad and sprinkle with additional sumac if desired.

4. Step 5: Serve and Enjoy

   This Roasted Pumpkin Salad is best enjoyed fresh. Serve it as a light meal or as a sophisticated side dish that will surely delight your guests.

Tips for Perfecting Your Salad

• Pumpkin Selection: For the best results, choose a butternut pumpkin that is firm and free of blemishes.

• Goat Cheese: Opt for a good-quality goat cheese for the creamiest texture and best flavor.

• Make Ahead: You can roast the pumpkin and prepare the honeyed walnuts a day in advance. Just assemble the salad before serving to keep everything fresh.

Yield: 4

Author: Melanie Lionello

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Roasted Pumpkin Salad with Goat's Cheese, Pomegranate and Honeyed Walnuts

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1/2 butternut pumpkin, peeled and cubed
• 1/2 cup mint leaves
• Jewels of one pomegranate
• 80g goat's cheese or 3 large cubes
• 3/4 cup walnuts
• 2 tbs pepitas
• 2 tbs honey
• 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

1. 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.
2. 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.
3. Remove from heat then spoon out nuts and seeds onto a clean sheet of baking paper to harden and cool.
4. Combine a long drizzle of olive oil, lemon juice, sumac, salt and pepper in a small cup for the dressing.
5. 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.