Roasted Pumpkin Salad with Pomegranate and Goat Cheese

Escrito por Claudia Román

A visually stunning and warming autumn dish. The prebiotic fibre from the pumpkin combines with the polyphenols in the pomegranate and the A2 protein in the goat cheese for a perfect gut-friendly meal.

Ingredients:

  • 1/2 Hokkaido pumpkin, cut into wedges (leave the skin on)

  • 1 tbsp extra virgin olive oil

  • Fresh thyme and a pinch of sea salt

  • 2 large handfuls of fresh spinach or autumn leaves

  • Seeds from 1/2 pomegranate

  • 50g soft goat cheese (chèvre)

  • A handful of walnuts

Method:

Toss the pumpkin wedges in olive oil, fresh thyme, and salt. Roast in the oven at 200°C for 25-30 minutes until soft and slightly caramelized.
In a bowl, lay down a bed of fresh spinach and add the warm roasted pumpkin on top.
Crumble the soft goat cheese over the pumpkin (the heat will make it slightly creamy). Then sprinkle generously with pomegranate seeds and walnuts for a sweet, tart crunch and a massive dose of polyphenols and healthy fats.

Claudia Román
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