Roast Pumpkin & Goat Cheese Salad
with Ranch Dressing & Garlic-Herb Croutons- Gluten
- Soy
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
The key to a stellar salad is the right combination of colours, flavours and textures. Brimming with golden roasted pumpkin, homemade herby croutons, earthy beetroot and creamy, tangy goat cheese, this hearty salad delivers just that. *This recipe is under 650kcal per serving.*
Ingredients
1
butternut pumpkin
1
red onion
1
beetroot
1
zucchini
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
marinated goat cheese
(Contains: Milk;)
1 packet
ranch dressing
(Contains: Milk, Eggs;)
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into thin wedges. Cut the red onion into thick wedges. Cut the beetroot into small cubes. Cut the zucchini into bite-sized chunks.
TIP: Peel the pumpkin skin, if preferred.
Place the pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper and 1/2 the garlic & herb seasoning. Place the onion, beetroot and zucchini on a second lined oven tray with a drizzle of olive oil, then season. Toss the veggies to coat, then spread out in a single layer. Roast 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 small chunks. In a medium bowl, combine the bake-at-home ciabatta, a good drizzle of olive oil and the remaining garlic & herb seasoning. Toss to coat.
When the veggies have 10 minutes remaining, spread the croutons over a third lined oven tray. Bake until golden and crispy, 5-7 minutes.
TIP: If there's enough room, place the croutons on the same oven tray as the onion, beetroot and zucchini for less washing up!
In a medium bowl, combine a drizzle of olive oil and balsamic vinegar with a pinch of salt and pepper. Add the mixed salad leaves, roasted veggies and croutons. Gently toss to combine.
Drain the marinated goat cheese. Divide the roast pumpkin salad between bowls. Crumble over the goat cheese. Serve drizzled with the ranch dressing.
