This pumpkin, rocket and goat’s cheese salad recipe is a game changer for entertaining. Finished with a honey and olive oil dressing, it's as simple as it is delicious.
Serves66
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
½ Kent pumpkin, seeded, cut into wedges
½ tsp ground paprika
¼ cup sage leaves
½ cup (50g) walnuts, toasted, chopped
¼ cup (50g) pepitas (pumpkin seeds), toasted
60g pkt Coles Australian Baby Rocket
100g goat’s cheese, crumbled
2 tbs honey
1 tbs extra virgin olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the pumpkin in a single layer over the prepared tray. Spray with olive oil spray. Sprinkle with the paprika. Season.
Step 2
Roast the pumpkin, turning occasionally, for 20-25 mins or until just tender. Sprinkle with sage leaves and roast for a further 5 mins or until the sage is crisp and pumpkin is tender.
Step 3
Transfer the pumpkin mixture to a serving platter with the walnuts, pepitas, rocket and goat’s cheese. Combine the honey and oil in a small jug. Drizzle over pumpkin mixture. Serve immediately.
