Roast Butternut Pumpkin & Goat Cheese Salad

Name: Roast Butternut Pumpkin & Goat Cheese Salad with Creamy Pesto Dressing & Garlic-Herb Croutons
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 butternut pumpkin; 1 red onion; 1 beetroot; 1 packet creamy pesto dressing; 2 tsp water; 1 Bake-At-Home Ciabatta; 1 sachet garlic & herb seasoning; 1 tsp balsamic vinegar; 1 bag mixed salad leaves; 1 packet goat cheese

with Creamy Pesto Dressing & Garlic-Herb Croutons

Up to 180$ + Free Treats / Extras for Life

The best salads are a combination of flavours, textures and colours – and with golden roasted pumpkin, herby croutons, earthy beetroot and creamy goat cheese, this salad ticks all the boxes.

Tags:

Veggie

•Calorie Smart

Allergens:

Milk

•Egg

•Walnut

•Gluten

•Soja

•Wheat

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

butternut pumpkin

red onion

beetroot

1 packet

creamy pesto dressing

(Contains: Milk, Egg, Walnut; May be present: Mandeln, Macadamia, Kaschunüsse.)

Bake-At-Home Ciabatta

(Contains: Gluten, Soja, Wheat; May be present: Uova, Latte, Sesamsamen, Lupine, Mandeln, Haselnüsse.)

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

per serving

Energy (kJ)2476 kJ

Fat24.9 g

of which saturates7.8 g

Carbohydrate64.7 g

of which sugars31.9 g

Protein20 g

Sodium943 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

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: Peel the pumpkin if you prefer!

Place the pumpkin, onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread in a single layer and roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it 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 left, 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. Place on an 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 and balsamic vinegar, then season with salt and pepper. Add the roasted veggies, croutons and mixed salad leaves. Gently toss to coat.

Divide the mixed salad leaves between bowls. Top with the roasted veggies and garlic & herb croutons. Crumble over the goat cheese and serve with the pesto drizzle. TIP: For the Calorie Smart option, serve with 1/2 the creamy pesto dressing.