Description
This Roasted Pumpkin, Goat Cheese & Walnut Salad is a delightful blend of sweet, savory, and tangy flavors. Roasted cinnamon-spiced pumpkin cubes create a warm and tender base, perfectly complemented by creamy goat cheese, crunchy toasted walnuts, and sweet dried cranberries. Tossed with fresh mixed greens and a honey-balsamic dressing, this salad makes a vibrant, nutritious, and satisfying dish ideal for a light lunch or an elegant side.
Ingredients
Scale
Roasted Pumpkin
- 2 cups pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
Salad Base
- 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
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the pumpkin.
- Prepare Pumpkin: In a large bowl, toss the peeled and cubed pumpkin with olive oil, salt, black pepper, and ground cinnamon until all pieces are evenly coated.
- Roast Pumpkin: Spread the pumpkin cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the pumpkin is tender and slightly caramelized.
- Toast Walnuts: While the pumpkin roasts, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. Remove from heat and set aside.
- Assemble Salad: In a large salad bowl, combine the mixed greens, roasted pumpkin, crumbled goat cheese, toasted walnuts, and dried cranberries.
- Make Dressing: In a small bowl, whisk together the balsamic vinegar and honey. Drizzle this dressing over the salad.
- Toss and Serve: Gently toss all ingredients together to coat evenly with the dressing. Serve immediately, or chill for up to 30 minutes before serving to enhance flavors.
Notes
- For a nut-free version, omit walnuts and add pumpkin seeds or toasted pepitas.
- You can substitute goat cheese with feta or ricotta salata for different flavors.
- Make sure to stir the pumpkin halfway through roasting for even caramelization.
- The salad tastes great served slightly chilled, but you can also enjoy it at room temperature.
- Use fresh pumpkin when in season or substitute with butternut squash for a similar taste.
