Warm Pumpkin And Goat Cheese Salad

If you’re missing delicious and nutritious fresh summer salads, then we’ve got you covered with this warm pumpkin and goats cheese salad. This hearty dish makes the perfect autumn/winter lunch or dinner, and will keep you full for hours! Proof that you can in fact make friends with salad. 

Remember, show us your recipes on instagram by tagging @goodlifehc #goodlifeathome

Ingredients

• 1/2 bunch baby beetroot, washed & trimmed

• 1/2 cup quinoa, rinsed

• 1 cup vegetable stock

• 250g pumpkin, cut into 1.5 cm slices

• 2 tsp olive oil

• 1 tbs walnuts, roughly chopped

• 20g goat's cheese, crumbled

• salt & pepper

• 2 tsp olive oil, extra

• 1 tsp balsamic vinegar

Method:

• Preheat oven to 200 C. Wrap baby beetroot in foil and roast for approximately 20-30 minutes until tender. Remove from oven, and once cool enough to handle, peel the skins then cut into slices.

• Meanwhile, in a saucepan, add quinoa and stock and bring to a boil over medium heat. Reduce to a simmer for around 8-10 minutes or until stock has absorbed. Remove from heat, fluff with a fork.

• Heat a griddle pan or frying pan over medium-high heat, brush pumpkin slices with olive oil and grill 3-4 minutes on each side or until cooked.

• In a large bowl, toss quinoa with walnuts, goat's cheese and season with salt, pepper, olive oil and balsamic vinegar. Gently fold in the beets and pumpkin and serve immediately.