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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

Serves 4
Takes 10 mins
342 calories / serving
Healthy

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

Energy
1420kj
342kcal 17%
Fat
26g 37%
Saturates
5g 26%
Sugars
13g 15%
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.

See our recipe for Roasted pumpkin

Storage tip: Any leftover dressing will keep in the jar or in an airtight container in the fridge for up to 5 days.

See more Salad recipes