Roast pumpkin and goat cheese salad

As a side dish, or light and healthy lunch or dinner, try out this roast pumpkin and goat cheese salad. It's a perfectly satisfying meat-free dish, packed full of vitamins, minerals and flavour.

  • 30 mins cooking
  • Serves 4
  • Print


Roast pumpkin and goat cheese salad
  • 1 kilogram pumpkin, chopped finely
  • 2 tablespoon olive oil
  • 2 clove garlic, sliced thinly
  • 2 tablespoon finely chopped fresh sage
  • 1/2 cup (70g) pecans, chopped coarsely
  • 8 large_piece radicchio leaves (120g)
  • 200 gram goat cheese
  • 2 tablespoon lemon juice


Roast pumpkin and goat cheese salad
  • 1
    Preheat oven to 220°C/200°C fan-forced.
  • 2
    Combine pumpkin and half of the oil on oven tray; roast, uncovered, 10 minutes. Add garlic and sage; roast, uncovered, about 5 minutes or until pumpkin is tender. Stir in nuts.
  • 3
    Divide radicchio leaves among serving plates; divide pumpkin mixture among leaves, top with cheese. Drizzle with combined juice and remaining oil; top with fresh sage leaves, if desired.

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