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
- 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
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.