This delightful autumn salad combines the natural sweetness of roasted pumpkin with the tang of goat cheese and the crunch of pumpkin seeds. The vibrant colors and contrasting textures make it as pleasing to the eye as it is to the palate. Perfect for a cozy lunch or dinner, this warm salad provides a comforting yet refreshing experience. Quick to prepare and full of seasonal goodness, it’s a must-try for anyone looking to embrace the flavors of fall.
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- 4 cups pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 cup pumpkin seeds
- 2 cups mixed greens
- 1/4 cup goat cheese, crumbled
- 1/4 cup dried cranberries
- 2 tablespoons balsamic glaze
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss pumpkin cubes with olive oil, salt, black pepper, and dried thyme.
- Spread the pumpkin evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a dry skillet over medium heat, toast the pumpkin seeds for 2-3 minutes until golden.
- In a large salad bowl, combine mixed greens, roasted pumpkin, toasted pumpkin seeds, goat cheese, and dried cranberries.
- Drizzle with balsamic glaze and gently toss to combine.
- Serve warm and enjoy this autumn delight.
Nutrition
Serving: 100g | Calories: 290kcal | Carbohydrates: 28g | Protéines: 8g | Fat: 17g | Sucre: 13g