Warm salad with goat cheese

2 servings

40 minutes

Warm salad with goat cheese is a refined dish that combines the tenderness of roasted vegetables, the piquancy of goat cheese, and the crunch of nuts and seeds. Pumpkin and beetroot roasted with spices and olive oil acquire a rich, sweet-spicy flavor that pairs wonderfully with the freshness of arugula. Goat cheese adds creaminess and a soft texture to the dish, while walnuts and sunflower seeds provide an appetizing crunch. This dish has roots in modern European cuisine, where the balance of flavors and textures is valued. It is served as a warm appetizer or light dinner, making it perfect for autumn evenings when one desires a warming yet light treat. Such a salad is an excellent combination of health benefits and gastronomic pleasure.

Energy value per serving

• Calories: 276.1
• Proteins: 9.4g
• Fats: 20.1g
• Carbohydrates: 17.2g

Ingredients

• Pumpkin: 200 g
• Beet: 200 g
• Arugula: 20 g
• Soft goat cheese: 40 g
• Walnuts: to taste
• Sunflower seeds: 20 g
• Olive oil: 20 ml
• Spices: to taste

Cooking steps

1. Peel the pumpkin and beetroot, and cut them into cubes.

   Required ingredients:

   • Pumpkin: 200 g
   • Beet: 200 g

2. Place on a baking sheet, drizzle with olive oil, and sprinkle with spices.

   Required ingredients:

   • Olive oil: 20 ml
   • Spices:  to taste

3. Bake in the oven at 200 degrees for 20-25 minutes or until desired softness.

4. Place arugula, cooked vegetables in a bowl, add goat cheese, nuts, and sprinkle with seeds.

   Required ingredients:

   • Arugula: 20 g
   • Soft goat cheese: 40 g
   • Walnuts:  to taste
   • Sunflower seeds: 20 g