I can’t get enough. I’m eating it every day. I’m bringing it to work for lunch and I’m eating it at home for dinner — I even ate it for breakfast one morning this week ’cause…Roasted Pumpkin and Goat Cheese Salad is SO SIMPLE and GOOD.
Do you ever eat vegetables and just diet of happiness and good feelings? Like, it’s no surprise I want to eat Funfetti cake at all times possible, but to feel that way about veggies — that’s cool.
I’m having the age old debate of, “I really want to eat more. Errghhh, should I just do it? Or is that a bad idea?”
Funfetti cake? Probably shouldn’t have more… but maybe, I mean, yuummmm to the max, but ehh… (←See, I got this internal debate thing down.)
Roasted Pumpkin and Goat Cheese Salad? Go on, girl! You want a little more vitamin A? A little more fiber? Get ittttt.
Yeah, it’s refreshing to have that internal debate about veggies.
(And another nutrition FYI: Pumpkin is considered a high-carbohydrate vegetable, so also a great way to fuel pre-workout.)
If you’ve got time to roast your pumpkin, throwing the final dish together is so simple. I just added a handful of roasted pumpkin seeds, a healthy smattering of crumbled goat cheese, a drizzle of olive oil, and the tiniest sprinkle of sea salt. Then I ate my way through an entire container of baby arugula mixed with all that good stuff.
And then I made another.
Roasted Pumpkin and Goat Cheese Salad
- 1 pound pumpkin I used a bag of pre-cut pumpkin, peeled and diced
- 3 tablespoons olive oil divided
- ground black pepper to taste
- 5 ounce container fresh arugula about 7 cups
- 1/2 cup crumbled goat cheese
- 1/4 cup roasted pumpkin seeds
- sea salt to taste
Preheat your oven to 375 degrees F. Line a baking sheet with parchment or silpat.
In a bowl, toss pumpkin with 1 tablespoon olive oil. Add ground black pepper as desired. Spread on the baking sheet in a single layer and cook for 45 mins or until tender; toss pumpkin every 15 minutes to ensure even cooking. Remove from oven and let cool slightly.
In a large salad bowl, toss arugula with goat cheese, pumpkin seeds, and roasted pumpkin. If the pumpkin is still warm, it will wilt the arugula and melt some of the goat cheese -- which will still make an excellent salad! Toss with additional 2 tablespoons olive oil. Sprinkle with sea salt to taste before serving.
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