image for Warm pumpkin & goat's cheese salad (vegetarian) recipe

Warm pumpkin & goat’s cheese salad (vegetarian) by Valli Little

Warm pumpkin & goat’s cheese salad (vegetarian) for 4 person

This easy vegetarian salad combines sweet pumpkin with creamy goat’s cheese.

Ingredients for Warm pumpkin & goat’s cheese salad (vegetarian)

Warm pumpkin & goat’s cheese salad (vegetarian), How to Make

  • Step 1
    Preheat the oven to 200C.
  • Step 2
    Toss pumpkin with 2 tablespoons of the oil and thyme. Season with salt and freshly ground black pepper. Place on a baking tray and roast for 30 minutes, turning once, until cooked and lightly caramelised. Set aside to cool slightly.
  • Step 3
    Meanwhile, brush the cheese rounds with 1 tablespoon of the remaining olive oil and coat in the breadcrumbs. Place on a separate greased baking tray and chill until just before you’re ready to serve the salad.
  • Step 4
    Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper.
  • Step 5
    Place the goat’s cheese in the oven for 5-6 minutes until crumbs are golden.
  • Step 6
    Toss the salad leaves and pumpkin in half the vinaigrette and pile onto plates. Add the warmed goat’s cheese and drizzle with the remaining vinaigrette.

Notes:
* From Asian food shops. Substitute dry breadcrumbs.

Additional information for Warm pumpkin & goat’s cheese salad (vegetarian)

Preparation: 0:10 Minutes, Cooking: 0:35 Minutes, Serving: 4 Person, Level:

Nutrition Info:

1872 kj Energy, 32g Fat Total, 9g Saturated Fat, 13g Protein, 379.6mg Sodium, 6g Carbs (sugar), 26g Carbs (total),

All nutrition values are per serve

This Warm pumpkin & goat’s cheese salad (vegetarian) published first on: Taste.com.au, Images by: Ben Dearnley

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