Roasted Kabocha and Goat's Cheese Salad with Pomegranate Dressing
Sweet Roasted Kabocha Squash Salad - with creamy goat's cheese and a tangy pomegranate dressing. A deliciously filling dinner - perfect for Meatless Monday!
Cut the squash into 1” slices, remove and discard the seeds, then cut each slice into half-moons. Toss in the olive oil, then sprinkle on the paprika, cumin, salt and pepper. Place in a single layer on a baking sheet and cook in the oven for 20-25 minutes, turning once halfway through cooking.
1 small kabocha squash, 2 tbsp olive oil, ¼ tsp paprika, ½ tsp cumin, ¼ tsp salt, ¼ tsp ground black pepper
Whilst the squash is cooking, make the dressing by mixing together all of the dressing ingredients using a fork. Pour into a small serving bowl.
4 tbsp pomegranate juice, 4 tbsp olive oil, 1 tsp honey, 1 tbsp balsamic vinegar, pinch of salt and pepper
Take the squash out of the oven and put to one side. Divide the spinach between three plates. Top with slices of squash, then sprinkle with goats cheese, pomegranate seeds and pine nuts. Serve with the pomegranate dressing.
100 g (3 packed cups) baby spinach, 100 g (1 cup minus 1 tbsp)soft goat cheese, seeds from half a pomegranate, 3 tbsp pine nuts