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Roasted pumpkin, goat cheese and macadamia salad

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.


cook
20
mins
INGREDIENTS

300g pumpkin
200g baby spinach leaves
¼ red onion
1 punnet mini roma tomatoes
30g goat cheese
⅓ cup of macadamias
½ lemon
macadamia or olive oil
balsamic vinegar
salt
pepper

METHOD

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.
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Categories: savoury

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