In this dish ingredients are little transformed, so their quality is important. I used a biological hokkaido pumpkin and a chèvre, with the characteristic taste of goat cheeses, soft but that melts in the mouth. You can use other pumpkin varieties but this one has a sweet, consistent and smooth pulp which is fantastic when roasted. Its peel is edible, specially being organic, so it is not necessary to remove it.
There is an ongoing discussion about whether spinach should be considered a superfood. Anyway, spinach is delicious and I love eat it raw in salads. Besides science corroborates its relevance to our health and you can read more about that in this article.
This is a recipe developed in partnership with Merci Chef, a French brand with a long tradition in cheese production that is now entering the Portuguese market with some of its products. You can learn more about this brand through its official site.
Eat a lot of salads and see you soon.
Warm pumpkin salad with goat cheese
This warm pumpkin salad with goat cheese has everything it takes to make us happy in a fall day. You can enjoy it as a side dish or make it the star of the meal.
- 1 hokkaido pumpkin
- 4 cups baby spinach leaves
- 1 red onion, finely sliced
- 200 g chèvre cheese (I used Merci Chef’s Sainte-Maure)
- Extra virgin olive oil, to taste
- Balsamic vinegar, to taste
- Sea salt and freshly ground black pepper, to taste
- Dried oregano, to taste
- Preheat oven to 200°C. Line a baking sheet with parchment paper or aluminum foil.
- Wash the pumpkin, remove seeds and cut into thin slices. Arrange on a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Bake in the preheated oven for 30 minutes or until the pumpkin is soft and cooked.
- In a serving plate, arrange the spinach leaves and sliced red onion. Season with salt, olive oil and balsamic vinegar. Add the roasted pumpkin and crumble the goat cheese on top. Season with dried oregano and serve immediately.
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