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Roasted Pumpkin Salad

There are few things that I love more than roasted butternut pumpkin. Apart from tomatoes it would have to be one of my favourite vegetables. It’s a vegetable I always have on hand, wherever possible. Not only is it absolutely delicious, it’s extremely flexible and can be used to make delicious soups, tarts, pizzas, risottospastries, and salads, which I’m sharing with you today.

This salad came about in mainly because I wanted to use a couple of things I had in the fridge. On Friday I made some goats cheese for the Beetroot Jalousie we had for dinner on Friday, when my parents first arrived for their visit, and had about half of it left. I also had a globe artichoke in the fridge, which I’d received in our farmers box, just waiting to be used. So I combined the two with some roasted butternut pumpkin to make this deliciously healthy salad. It was all topped off with a honey, lemon and mustard vinaigrette, which, incidentally, is my new favourite salad dressing, and Troy and I devoured this over lunch, as my parents had gone out, and caught up on The Walking Dead.  Note to self for next time, don’t try to eat while watching The Walking Dead!

So tell me, what is your favourite vegetable and are you a Walking Dead fan?

Roasted Pumpkin Salad

5.0 from 4 reviews
Roasted Pumpkin Salad with Artichoke & Goats Cheese
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 300g of butternut squash, peeled and sliced into triangles or whatever shape you prefer
  • 1 globe artichoke, cut into eighths
  • 60g of goats cheese, crumbled
  • 150g of lettuce
  • 1 tablespoon of slivered almonds, toasted
  • salt and pepper to taste
  • 2 tbs of olive oil
  • 1 tbs of freshly squeezed lemon juice
  • VINAIGRETTE:
  • 2 tbs of olive oil
  • 1 tbs of freshly squeezed lemon juice
  • 3 tsp of honey
  • 2 tsp of Dijon mustard
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 180 celsius (350 fahrenheit).
  2. Add the butternut squash to a bowl with 1 tbs of the olive oil and season to taste. Toss to combine and place on a baking tray lined with baking paper and roast for 15 minutes until tender. Set aside to cool.
  3. Place a piece of foil large enough to encase the artichoke and place the artichoke on top. Pull up the sides of the foil to make a well and add the lemon juice and olive oil and mix gently. Season and then close the foil over and roast for 15 minutes, or until tender. set aside to cool.
  4. To make the dressing, combine all of the ingredients in a mini food processor and process to combine. Alternatively combine the ingredients in a glass jar and shake until combined.
  5. To assemble the salad place the lettuce in a bowl and top with the roasted butternut squash and artichoke before scatting with the crumbled goats cheese and slivered almonds. Add the dressing immediately before serving and toss to combine.
Notes
If you aren't familiar with trimming and preparing an artichoke, see this link for step by step instructions. Alternatively substitute with marinated artichoke hearts and skip the roasting step.
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