Salad with pumpkin, goat cheese and Parma ham, drizzled with a light olive oil and lemon juice dressing, is a salad that I often make during the autumn. I make it from all kinds of pumpkins, but most often it is butternut squash or a winter squash. First, I peel the pumpkin, cut it into large pieces, then bake it with a little honey, oil and salt. I combine the baked pumpkin with lettuce, lamb’s lettuce, arugula or any salad leaves mix, depending on which one of those I have at home. I add goat cheese, pomegranate seeds, nuts and Parma ham to it. Sometimes, I replace the Parma ham with Serrano ham and the pistachios with cashew nuts. I serve this roasted pumpkin salad for lunch or dinner or at special family gatherings. I encourage you to try the below recipe for pumpkin, cheese and ham salad and I wish you a tasty meal.
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Ingredients for pumpkin, cheese and ham salad.
- 400 g pumpkin
- 1 tablespoon of honey
- 2 tablespoons of oil
- 1/2 teaspoon of salt
- 80 g lamb’s lettuce salad
- 100 g Parma ham
- 100 g goat cheese
- 2 tablespoons of pomegranate seeds
Salad dressing:
- 2 tablespoons of honey
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 2 tablespoons of pistachios
- a pinch of salt
How to make pumpkin, cheese and ham salad.
Place the chopped pumpkin in an ovenproof dish, add salt, oil and honey and mix. Put the dish in an oven preheated to 200 degrees Celsius for one hour and 15 minutes. During roasting, stir the pumpkin from time to time, so that it roasts evenly and does not burn. Allow the baked pumpkin to cool down.
Combine honey, olive oil, lemon juice and a pinch of salt in a cup.
Arrange the lamb’s lettuce on the serving platter, put pieces of roasted pumpkin, crushed goat cheese and pieces of Parma ham. Sprinkle the salad with pomegranate seeds, pistachios and drizzle on the top with the dressing.
Good to know when making pumpkin, cheese and ham salad.
I used soft goat cheese. It was not cream cheese but cheese which has a similar consistency to cottage cheese.
You can use butternut squash, Hokkaido pumpkin or any other type of pumpkin. Before roasting, the pumpkin should be peeled and cut into pieces 2-3 centimetres thick and about 5-6 centimetres wide.
The pistachios can be roasted before adding to the salad.
Do you like dishes with pumpkin? If so, try our recipe for Pumpkin waffles.
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