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Pumpkin, goat’s cheese and walnut salad recipe

Pumpkin, goat’s cheese and walnut salad recipe

2 ratings

Created by The Tesco Real Food team

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
  • Vegetarian

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

  1. Put all the dressing ingredients in a jar with some seasoning and shake vigorously until well combined.
  2. Put the leaves and chicory into a bowl with 3 tbsp of the dressing and mix well.
  3. 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

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