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Roasted pumpkin, goat cheese and macadamia salad

This fresh and colourful summer salad combines roasted pumpkin, goat's cheese and macadamias to create a warm and flavoursome dish.
Course Side Dish
Preference Gluten Free, Vegetarian
Perfect for Midweek Meal
Skill level Easy

Ingredients
  

  • 300 g pumpkin
  • 200 g baby spinach leaves
  • 1/4 red onion
  • 1 punnet mini roma tomatoes
  • 30 g goat cheese
  • 1/3 cup macadamias
  • 1/2 lemon
  • macadamia or olive oil
  • balsamic vinegar
  • salt
  • pepper

Instructions
 

  • Preheat oven to 200ºC.
  • Cut pumpkin into small cubes, toss in 1 tablespoon of macadamia or olive oil, season with salt and pepper and cook in the oven for around 20 minutes or until tender and golden.
  • Place baby spinach in a big bowl. Slice the red onion very finely, cut the roma tomatoes in half and add onion and tomatoes to the baby spinach.
  • For the dressing. Combine 1 tablespoon of macadamia or olive oil, 1 tablespoon of balsamic vinegar and ½ tablespoon of lemon juice in a small bowl and season with salt and pepper to taste.
  • Once the pumpkin is cooked and while still hot, add to the bowl of spinach, onion and tomatoes and give a quick mix. Then, crumble the goats cheese on top, pour over the dressing and mix very gently again.
  • Place salad onto a serving plate leaving excess dressing behind.
  • Crush the macadamias with something heavy inside a clean tea towel and sprinkle over salad.

Nutrition

Calories: 551kcalCarbohydrates: 41gProtein: 19gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 28gCholesterol: 14mgSodium: 276mgPotassium: 2425mgFiber: 12gSugar: 14gVitamin A: 44624IUVitamin C: 115mgCalcium: 361mgIron: 10mg

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