Get the Recipe:
Roasted Pumpkin Arugula Salad With Goat Cheese
This roasted pumpkin salad marries the earthy appeal of fresh pumpkin with the peppery zing of arugula, creamy goat cheese, hearty chickpeas, and a generous topping of juicy pomegranate kernels and pumpkin seeds. It's the ultimate nutritious and satisfying choice for a healthy dinner salad.
Ingredients
Roasted pumpkin
- 1.2 kg pumpkin, fresh, peeled, deseeded and cut into small chunks
- 2 tbsp olive oil, extra virgin
- 1½ tsp smoked paprika
- 1 tsp chilli powder, hot
- ½ tsp salt, sea salt
Salad assembly
- ½ serving Balsamic salad dressing with orange juice
- 5 cups arugula, fresher the better
- 2 cups chickpeas, cooked, unsalted
- ½ cup pomegranate kernels
- 3 tbsp pumpkin seeds, store-bought, plain
- ¼ cup goat cheese, crumbled
Instructions
Roasted pumpkin
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine pumpkin chunks with olive oil, smoked paprika, chilli powder, and salt. Using your hands, coat the chunks with the spice mix.
- Arrange the coated pumpkin chunks on baking sheets, ensuring they're in a single layer with enough space for even roasting.
- Send to roast the pumpkin for 35 minutes or until they're tender and slightly caramelized. Then, broil for 3 minutes to finish.
Balsamic vinegar dressing
- In a small mason jar, combine ⅓ cup orange juice and zest, balsamic vinegar, olive oil, garlic, peanut butter, and salt. Secure the lid and shake vigorously until all the ingredients are mixed. Place it in the fridge until it's time to assemble and serve the salad.
Salad assembly
- On a large salad plate, create a bed of arugula, then layer it with chickpeas, cooled roasted pumpkin chunks, pumpkin seeds, and pomegranate kernels.
- Using your hands, crumble the goat cheese over the top.
- When you're ready to serve, drizzle the dressing generously over the entire salad, give it a gentle toss, and enjoy!
Notes
Food safe storage
- Refrigeration: Once prepared, the salad can be stored in an airtight container in the refrigerator. It will stay delicious for up to 2-3 days. However, keep in mind that the texture of the salad may change slightly, especially if it contains leafy greens like arugula. To help preserve its crispness, consider storing the dressing separately and drizzling it on just before serving.
- Dressing storage: If you prefer to make the salad ahead of time, store the dressing separately. When it’s time to enjoy your salad, drizzle the dressing over the salad to maintain the vibrant texture of the ingredients.
Nutrition Information:
Calories: 432kcal (22%)Carbohydrates: 59g (20%)Protein: 20g (40%)Fat: 18g (28%)Saturated Fat: 5g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 9mg (3%)Sodium: 548mg (23%)Potassium: 1913mg (55%)Fiber: 12g (48%)Sugar: 17g (19%)Vitamin A: 35739IU (715%)Vitamin C: 46mg (56%)Calcium: 218mg (22%)Iron: 6mg (33%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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