Roast Pumpkin & Goat Cheese Salad

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

with Ranch Dressing & Garlic-Herb Croutons

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Veggie

•Calorie Smart

Allergens:

Gluten

•Soja

•Wheat

•Milk

•Egg

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

zucchini

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

marinated goat cheese

(Contains: Milk;)

1 packet

ranch dressing

(Contains: Egg, Milk;)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)2276 kJ

Fat18.6 g

of which saturates5.1 g

Carbohydrate67.3 g

of which sugars34.2 g

Protein19.4 g

Sodium1105 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 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.