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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. 


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


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