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Pumpkin, goat’s cheese and walnut salad recipe
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Take your autumn salad to new heights with this colourful mix of fruit, cheese and nuts. Roasted pumpkin takes centre-stage with a zesty mustard dressing. See method
Ingredients
- 90g peppery babyleaf rocket salad, or similar
- 70g Tesco Finest British chicory
- 1½ fresh oranges, sliced
- 500g or 6 roasted pumpkin or butternut squash wedges
- 60g walnuts, toasted
- 60g British goat’s cheese, crumbled
- 80g pot pomegranate seeds
For the dressing
- 1 tbsp white wine vinegar
- ½ fresh orange, zested and juiced
- ½ tbsp clear honey
- ½ tbsp Dijon mustard
- ½ shallot, minced
- 1 garlic clove, crushed
- 40ml extra-virgin olive oil
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
1420kj
342kcal
17%
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Fat
26g
37%
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Saturates
5g
26%
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Sugars
13g
15%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 16.8g
Protein 8.2g
Fibre 3.4g
Method
- Put all the dressing ingredients in a jar with some seasoning and shake vigorously until well combined.
- Put the leaves and chicory into a bowl with 3 tbsp of the dressing and mix well.
- Layer the leaves, orange slices, pumpkin and walnuts onto a platter or individual plates. Crumble over the goat’s cheese, scatter with the pomegranate seeds and spoon over more dressing. Serve at once.
Tip: Find out how to roast pumpkin with our simple recipe
See more Pumpkin recipes