roasted pumpkin and goat cheese salad |

Roasted Pumpkin and Goat Cheese Salad

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Danielle Cushing


  • 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


  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment or silpat.
  2. 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.
  3. 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.