Roast Pumpkin & Goats Cheese Salad
with Creamy Pesto & Garlic-Herb Croutons
The best salads are a combination of flavours, textures and colours – and with golden roasted pumpkin, herby croutons, earthy beetroot and creamy goats cheese, this salad ticks all the boxes.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
butternut pumpkin
1 unit
red onion
1 unit
beetroot
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 unit
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 sachet
garlic & herb seasoning
1 bag
mixed salad leaves
1 packet
goat cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 tsp
water
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 2cm wedges. Cut the red onion into 2cm slices. Cut the beetroot (unpeeled) into 1cm cubes.
TIP: Remove the pumpkin skin if you prefer!
Place the pumpkin, red onion and beetroot onto the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer on an oven tray lined with baking paper and roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, combine the creamy pesto dressing and water in a small bowl.
When the pumpkin has 10 minutes cook time remaining, cut or tear the bake-at-home ciabatta into 1cm chunks. In a medium bowl, combine the bake-at-home ciabatta, garlic & herb seasoning and a good drizzle of olive oil. Spread out in a single layer on a second oven tray lined with baking paper and bake until golden and crispy, 5-7 minutes.
In a medium bowl, combine a small drizzle of olive oil, balsamic vinegar and a pinch of salt and pepper. Add the roasted veggies, salad leaves and croutons to the dressing. Toss to combine.
Divide the roast pumpkin and goats cheese salad between plates. Tear over the goat cheese and drizzle with the creamy pesto dressing.