Without a doubt pumpkin is one of my favourite autumn vegetables. I prepare both savoury and sweet dishes from it such as soups, muffins, curry – and now the time has come to put together a salad from it.
Due to regular pumpkins being too sweet for my taste, I prefer using butternut squash. It is a long type of pumpkin with light-orange skin, it looks like a huge pear.
The salad from the recipe below can be prepared in five minutes if you have a pre-baked pumpkin. I encourage you to bake and freeze the pumpkin so that you can have it anytime you need it.
Ingredients for pumpkin and goat cheese salad.
- 400 g baked pumpkin
- 3 tablespoons of pumpkin seeds
- 100 g mix of salad (spinach, ruccola, lettuce, beetroot leaves, red lettuce)
- 150 g goat cheese
- freshly grind black pepper (according to taste)
- 3 tablespoons of green pesto
- 2 tablespoons of olive oil
How to make goat cheese and pumpkin salad.
Bake the pumpkin, let it cool down then cut it into three-centimetre big cubes.
Put the salad mix and the pumpkin cubes into a bowl add crumbled goat cheese and the pumpkin seeds.
In a small cup, combine the pesto, olive oil and black pepper. Pour it over the ingredients in the bowl and mix gently.
Serve the salad by itself or with toasted bread.
Good to know when making pumpkin and goat cheese salad.
I chose goat cheese for this salad, because it has a distinct flavour, which accompanies the sweetness of the pumpkin very nicely. If you don’t have any goat cheese, you can use some feta cheese instead.
I baked the pumpkin in the oven. As usual, I cut it into smaller pieces, placed it on a baking tin and baked for 180 degrees Celsius until it was soft. I used some of the pumpkin to make the salad and froze the remaining.
I bought a ready-made salad mix. I would encourage you to do the same 🙂
Use as much of the black pepper as desired. I love freshly ground black pepper and usually I add quite a lot of it.
Do you like pumpkin? If so, try our recipe for Pasta with pumpkin and cheese.