Roast Butternut Pumpkin & Goat Cheese Salad
with Caesar Dressing & Garlic-Herb Croutons
- Gluten
- Soy
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
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*
Ingredients
1
butternut pumpkin
1
red onion
1
beetroot
1
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
Utensils
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the combination of roasted pumpkin and goat cheese. Some found it needed extra seasoning for more flavour.
- Ease of prep: Chopping the pumpkin into smaller pieces made preparation easier. Some used an air fryer for the vegetables.
- Suggestions: Several suggested adding protein like chickpeas or veggie patties for a more substantial meal.
- Leftovers: The salad was enjoyed fresh and as leftovers the next day for lunch.
- Portions: Some found the serving size small, suggesting more salad leaves or vegetables to bulk it up.
