Roast Butternut Pumpkin & Goat Cheese Salad

Name: Roast Butternut Pumpkin & Goat Cheese Salad with Caesar Dressing & Garlic-Herb Croutons
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 butternut pumpkin; 1 red onion; 1 beetroot; 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; 1 packet caesar dressing

with Caesar 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.

This recipe is under 650kcal per serving

Tags:

Veggie

•Calorie Smart

Allergens:

Gluten

•Soy

•Wheat

•Milk

•Eggs

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

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 sachet

garlic & herb seasoning

1 bag

mixed salad leaves

1 packet

goat cheese

(Contains: Milk;)

1 packet

caesar dressing

(Contains: Milk, Eggs;)

Not included in your delivery

olive oil

2 tsp

water

1 tsp

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)2581 kJ

Fat27.2 g

of which saturates8 g

Carbohydrate65.2 g

of which sugars32.2 g

Protein20.8 g

Sodium1065 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into thick wedges. Cut the red onion into wedges. Cut the beetroot into small cubes. TIP: Peel the pumpkin if you prefer!

Place the pumpkin on a lined oven tray. Drizzle with olive oil and season with 1/2 the garlic & herb seasoning and salt and pepper. Place the onion and beetroot on a second lined oven tray and drizzle with olive oil. Roast the veggies until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

Cut or tear the bake-at-home ciabatta into 1cm chunks. In a medium bowl, combine the bake-at-home ciabatta, the remaining garlic & herb seasoning and a drizzle of olive oil.

Place the croutons on a lined oven tray. Toss to coat and bake until golden, 4-6 minutes. TIP: Save time and add the croutons to the beetroot tray in the last few minutes of roasting.

In a medium bowl, combine a small drizzle of olive oil, balsamic vinegar and a pinch of salt and pepper. Once the roast veggies have cooled slightly, gently toss the salad leaves, roasted veggies and croutons with the dressing.

Divide the mixed salad leaves between bowls. Top with the roasted veggies and croutons. Crumble over the goat cheese and drizzle with the Caesar dressing.