Goat cheese salad
Fresh autumn salad with rich aroma and sweet, salty and sour notes. The combination of roasted pumpkin, spinach, goat cheese and pumpkin seeds is delicately complemented by sweet and sour dressing. The origin of this goat cheese salad recipe is from the US. You can cook it while the pumpkin is still hot, so the spinach will suffocate slightly, or you can make a cold version to keep it fresh. Alternatively, you can serve the salad as a side dish to a meat.
- 600 g roasted Hokkaido pumpkin
- 50 g roasted, peeled pumpkin seeds
- 150 g of spinach
- 60 g or more goat cheese or feta cheese
For the dressing:
- 50 ml of olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- salt and black pepper to taste
Cut the pumpkin into cubes, season with olive oil, salt and pepper. Bake at 200 degrees for about 20 minutes, stir and bake for another 7-10 minutes until golden.
Prepare the dressing. Arrange the salad on plates, pour with dressing and sprinkle with roasted pumpkin seeds for a finish.