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Pumpkin and Goat Cheese Salad

Sugar Pie Pumpkin, Goat Cheese and Pepitas (Roasted Pumpkin Seeds), tossed with a fig-based vinaigrette combine to make this salad a Fall Taste Treat!
Ingredients
  Sugar pie pumpkin/Any other squash 1 Small
  Extra virgin olive oil 2 Tablespoon
  Arugula 1⁄4 Pound
  Wild green 4 Cup (64 tbs)
  Fig balsamic vinaigrette 1⁄2 Cup (8 tbs) (recipe given)
  Goat cheese 6 Ounce (herb cheese)
  Toasted pepita/Walnut,pecan 1⁄4 Cup (4 tbs), chopped
Directions

GETTING READY
1. Quarter and seed pumpkin (or squash.
2. Rub with olive oil and season with salt and pepper.
3. Roast pumpkin on a foil covered baking sheet at 350 degrees - until tender (20-30 minutes).
4. Cool and remove skin.

MAKING
5. Cut meat into ½ inch cubes
6. Toss pumpkin cubes, greens and Pepitas in a large bowl.
7. Season lightly with salt and pepper.
8. Add vinaigrette and toss.

SERVING
9. Top salad with crumbled cheese and serve.

Notes - For Fig Balsamic Vinaigrette
1 shallot, finely chopped
1 teaspoon chopped fresh thyme, destemmed
1/4 teaspoon black pepper
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1/4 cup glazed, roasted figs (include sauce) – choose any fig sauce or prepared fig jam or similar
Method:
1. Combine all vinaigrette ingredients in a small mixing bowl
2. Whisk until combined
3. Keep refrigerated until ready to use

For more recipes please visit The Brown Lounge Website

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian, High Protein
Ingredient: 
Pumpkin
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 730 Calories from Fat 424

% Daily Value*

Total Fat 47 g73%

Saturated Fat 14.9 g74.7%

Trans Fat 0 g

Cholesterol 74.1 mg24.7%

Sodium 643.8 mg26.8%

Total Carbohydrates 52 g17.3%

Dietary Fiber 2.8 g11.3%

Sugars 26 g

Protein 23 g46.6%

Vitamin A 156% Vitamin C 37.6%

Calcium 50.2% Iron 19.6%

*Based on a 2000 Calorie diet

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