Roast Pumpkin & Goats Cheese Salad

Name: Roast Pumpkin & Goats Cheese Salad with Creamy Pesto & Garlic-Herb Croutons
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 unit butternut pumpkin; 1 unit red onion; 1 unit beetroot; 1 packet creamy pesto dressing; 2 tsp water; 1 unit 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 & 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 goats cheese, this salad ticks all the boxes.

Tags:

Veggie

Allergens:

Milk

•Eggs

•Walnut

•Gluten

•Soy

•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

1 unit

butternut pumpkin

1 unit

red onion

1 unit

beetroot

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

1 unit

Bake-At-Home Ciabatta

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

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

Calories2766 kcal

Fat32.8 g

of which saturates8.7 g

Carbohydrate64.6 g

of which sugars31.8 g

Protein20.5 g

Sodium991 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: Remove the pumpkin skin if you prefer!

Place the pumpkin, red onion and beetroot onto the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer on an oven tray lined with baking paper and roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced 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 cook time remaining, 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. Spread out in a single layer on a second 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, balsamic vinegar and a pinch of salt and pepper. Add the roasted veggies, salad leaves and croutons to the dressing. Toss to combine.