Cheese Pumpkin Salad With Chipotle-Honey Viniagrette Recipe

Name: Cheese Pumpkin Salad With Chipotle-Honey Viniagrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 1 large wedge cheese pumpkin (about 1.5 lb); 2 carrots, peeled and cut into bitesized chunks; 2 parsnips, peeled and cut into bitesized chunks; 2 large red or yellow peppers, chopped; 1 small onion, diced; 1 jalapeno, minced; 1 garlic clove, minced; 1/2 teaspoon cumin; 1 15 oz can black beans; 1/2 cup goat cheese crumbles; 5 ounces baby spinach; For the vinaigrette; 2 chipotles in adobo sauce; juice of 1 lime; 2 tablespoons red wine vinegar; 1.5 tablespoons honey; 1/2 teaspoon oregano; 1-2 tablespoons EVOO

Servings: persons

For the salad
1 large wedge cheese pumpkin (about 1.5 lb)
2 carrots, peeled and cut into bitesized chunks
2 parsnips, peeled and cut into bitesized chunks
2 large red or yellow peppers, chopped
1 small onion, diced
1 jalapeno, minced
1 garlic clove, minced
1/2 teaspoon cumin
1 15 oz can black beans
1/2 cup goat cheese crumbles
5 ounces baby spinach
For the vinaigrette
2 chipotles in adobo sauce
juice of 1 lime
2 tablespoons red wine vinegar
1.5 tablespoons honey
1/2 teaspoon oregano
1-2 tablespoons EVOO

1
Preheat oven to 400 degrees. Line a large baking sheet with tin foil and EVOO spray (or 1 Tbsp EVOO). Add pumpkin, carrots, parsnips, and peppers, sprinkle with salt, and roast for ~30 min, flipping once, until veggies are browned around the edges.
2
While the vegetables are roasting, heat 1 tbsp EVOO in a small skillet. Add the onion and garlic, cook for 1-2 minutes. Add the jalapeno, cumin, and a dash of salt, stirring frequently until onions are translucent and have lost their bite, 5 to 7 minutes. Set aside.
3
Make the dressing. Combine all vinaigrette ingredients plus a generous sprinkle of salt and pepper in a blender. Adjust seasonings to taste.
4
To assemble the salad, chop the cheese pumpkin wedge into large chunks. Mix the veggies from the oven with the veggies from the skillet, plus the black beans. Serve over a bed of spinach, and top with 1 to 2 Tbsp of goat cheese (per serving) and a few spoonfuls of vinaigrette.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the salad, 1 large wedge cheese pumpkin (about 1.5 lb), 2 carrots, peeled and cut into bitesized chunks, 2 parsnips, peeled and cut into bitesized chunks, and more.

Yes, Cheese Pumpkin Salad With Chipotle-Honey Viniagrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cheese Pumpkin Salad With Chipotle-Honey Viniagrette

How did you like this recipe?

Frequently Asked Questions