Pumpkin, goat’s cheese and walnut salad recipe
Created by The Tesco Recipes team
Take your autumn salad to new heights with this colourful mix of fruit, cheese and nuts. Roasted pumpkin takes centre-stage with a zesty mustard dressing.
See method- Serves 4
- Takes 10 mins
- 342 calories / serving
Ingredients
- 90g peppery babyleaf rocket salad, or similar
- 70g Tesco Finest British chicory
- 1½ fresh oranges, sliced
- 500g or 6 roasted pumpkin or butternut squash wedges
- 60g walnuts, toasted
- 60g British goat’s cheese, crumbled
- 80g pot pomegranate seeds
For the dressing
- 1 tbsp white wine vinegar
- ½ fresh orange, zested and juiced
- ½ tbsp clear honey
- ½ tbsp Dijon mustard
- ½ shallot, minced
- 1 garlic clove, crushed
- 40ml extra-virgin olive oil
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Shop ingredientsEach serving contains
- Energy
- 1420kJ 342.0kcal
- Fat
- 26g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 16.8gProtein 8.2gFibre 3.4g
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- Put all the dressing ingredients in a jar with some seasoning and shake vigorously until well combined.
- Put the leaves and chicory into a bowl with 3 tbsp of the dressing and mix well.
- Layer the leaves, orange slices, pumpkin and walnuts onto a platter or individual plates. Crumble over the goat’s cheese, scatter with the pomegranate seeds and spoon over more dressing. Serve at once.
- Tip: Find out how to roast pumpkin with our simple recipe
- See more Pumpkin recipes
