Description
This Keto Pumpkin and Goat Cheese Salad is a harmonious blend of creamy, tangy goat cheese and sweet roasted pumpkin, brought to life with a sprinkle of crunchy seeds and a simple, flavorsome dressing. It’s the perfect low-carb meal that doesn’t compromise on taste or texture.
Ingredients
Scale
- 1 medium pumpkin
- 4 oz goat cheese
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp erythritol
- 1/4 cup pumpkin seeds
- 5 oz mixed salad greens
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Arrange the pumpkin cubes on the prepared baking sheet. Drizzle with half of the olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the pumpkin in the preheated oven for 30 minutes, or until tender and lightly caramelized, turning once halfway through the cooking time.
- While the pumpkin is roasting, prepare the dressing by whisking together the remaining olive oil, apple cider vinegar, Dijon mustard, erythritol, salt, and pepper in a small bowl until well combined and emulsified.
- Toast the pumpkin seeds in a dry skillet over medium heat for 3-5 minutes, or until they start to pop and become fragrant. Remove from heat and set aside.
- In a large salad bowl, combine the mixed salad greens, roasted pumpkin, crumbled goat cheese, and toasted pumpkin seeds.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: Keto Pumpkin Goat Cheese, Low Carb Salad, Healthy Salad