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Pumpkin Salad with Goat Cheese and Kale

Pumpkin Salad with Goat Cheese and Kale

An easy salad recipe you can't miss: find out how to make a pumpkin salad with goat cheese and kale, simple and tasty!

19 February, 2018
Average: 2.3 (3 votes)

Type of dish

Dietary Consideration

serves for


total time

1 HR 5 MIN


1 medium, e. g. Hokkaido, Sugarloaf, cut into thick wedges
Olive oil
2 tbsp
Extra virgin olive oil
100 ml
1, juiced
1 pinch
4 - 5 large leaveswashed, dried, and chopped
black, freshly ground
165 g, cubed
2, thinly sliced


How to make a Pumpkin Salad with Goat Cheese and Kale

For the salad

Preheat the oven to 180°C (160° fan) | gas 4.

Cut the pumpkin away from the skin and dice into evenly-sized cubes.

Toss on a baking tray with the olive oil and plenty of seasoning.

Roast for 35-45 minutes until tender to the point of a knife. Remove from the oven and leave to cool.

Whisk together the extra-virgin olive oil with the lemon juice, sugar, and some seasoning in a large mixing bowl.

Add the chopped kale and massage into the dressing.

Add the roasted pumpkin and toss well to coat in the dressing.

To serve

Pile the salad onto plates and top with the cubed goat cheese.

Sprinkle over some spring onion and garnish with oregano sprigs.

Spoon any remaining dressing from the bowl over the pumpkin salad with goat's cheese and kale before serving.

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