Salade de chèvre et courge rôtie – salad with goat cheese and roasted pumpkin Recipe
This French-style salad combines warm pieces of roasted pumpkin with creamy goat cheese and crunchy seeds. In France, similar salads often appear in bistros in autumn as a light lunch dish. It’s a great way to use up a piece of pumpkin and make something more elegant than a simple soup.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
2
Ingredients
- pumpkin e.g. Hokkaido or butternut, peeled and deseeded - 300 g
- goat cheese soft, in a log or small wheel - 80 g
- mixed salad leaves e.g. arugula, lamb’s lettuce, baby spinach - 60 g
- pumpkin seeds hulled - 2 tablespoon
- olive oil - 3 tablespoon
- honey - 1 teaspoon
- white wine vinegar or apple cider vinegar - 1 tablespoon
- Dijon mustard - 0.5 teaspoon
- dried thyme or a few sprigs of fresh thyme - 0.5 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
pumpkin
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Cut the pumpkin into cubes about 2 cm in size. Transfer to the tray, drizzle with 1.5 tablespoons of olive oil, and sprinkle with thyme, salt, and pepper. Mix with your hands so each piece is coated with oil and seasoning.
- Roast the pumpkin for 20–25 minutes, until soft in the center and lightly browned on the edges. Stir the pieces halfway through baking with a spatula.
- Meanwhile, wash the salad leaves, dry very well, and tear into smaller pieces. Transfer to a large bowl.
- Toast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes, until they start to gently “pop” and smell nutty. Remove from the pan so they don’t burn.
- In a small bowl, mix 1.5 tablespoons of olive oil, vinegar, honey, mustard, a pinch of salt, and pepper. Whisk with a fork until the dressing is smooth and slightly thickened.
- Cut the goat cheese into slices or crumble it into smaller pieces with your fingers.
- When the pumpkin is roasted, remove it from the oven and set aside for 5 minutes to cool slightly – it should be warm but not piping hot.
- Add the warm pumpkin and half of the pumpkin seeds to the bowl with the salad leaves. Drizzle with the dressing and toss very gently so the leaves don’t get crushed.
- Divide the salad between plates, top with pieces of goat cheese, and sprinkle with the remaining pumpkin seeds. Serve immediately while the pumpkin is still slightly warm.
Storage
In fridge:
1 days
Freezing:
No
For the best texture, keep the components separate if you expect leftovers: store the roasted pumpkin, dressing, cheese, and salad leaves in individual containers in the fridge and assemble just before eating. Once dressed, the salad should be eaten the same day, as the leaves will wilt.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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