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Pumpkin and goat's cheese salad

Pumpkin and goat's cheese salad

6
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

Pumpkin

750 g, peeled, cut into 2cm cubes

Pumpkin seeds (pepitas)

20 g

Rocket

120 g, baby variety

Soft goat's cheese

75 g

Olive oil

2 tbs

Balsamic vinegar

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Arrange pumpkin on a large baking tray in a single layer. Lightly spray with oil and season with salt and pepper. Bake for 25 minutes. Toss well and bake for a further 20 minutes or until cubes are dark golden and soft.
  2. Meanwhile, toast seeds in a small dry frying pan over medium heat for 1-2 minutes or until they start to turn golden (take care they don’t burn). Set aside.
  3. Toss pumpkin through rocket in a serving dish. Crumble over cheese. Whisk oil and vinegar in a small bowl and season with salt and pepper. Drizzle dressing over salad and sprinkle over seeds to serve.

Notes

To pack for a lunchbox, wait for pumpkin to cool before adding to rocket. Keep the dressing in a separate container until you’re ready to eat.