Roasted Pumpkin Salad with Whipped Goat Cheese and Kale
A vibrant autumn salad featuring tender roasted sugar pumpkin slices tossed with cumin and olive oil, topped with fresh kale, crisp radishes, and creamy whipped goat cheese. The warm spiced pumpkin contrasts beautifully with the peppery kale and cooling goat cheese, while lemon juice and zest add brightness. Perfect as a sophisticated side dish for fall gatherings or as a light lunch that celebrates seasonal produce.
Ingredients
- 1 small sugar pumpkin (about 2 pounds), trimmed and cut into 1/4-inch slicesbutternut squash1:1seasonaladds dairy
similar sweetness
- 6 tablespoons extra-virgin olive oil, divided
- 1 ½ teaspoons whole cumin seeds, coarsely ground
- salt and pepper, to taste
- 1 cup goat cheese
- ¼ cup heavy cream
- 4 small radishes, trimmed and thinly sliced
- 2 cups small kale leaves, packed
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon crushed red pepper flakes
Instructions
- 1
Preheat oven to 425°F
- 2
Toss pumpkin with olive oil and cumin on rimmed baking sheet and season with salt and pepper
- 3
Roast, tossing occasionally, until lightly browned and tender but not mushy
- 4
Let cool for 10 minutes
- 5
Meanwhile, combine goat cheese and heavy cream in stand mixer with paddle attachment until combined
- 6
Season goat cheese mixture with salt and set aside
- 7
Combine radishes, kale, lemon juice and zest, red pepper flakes and remaining olive oil
- 8
Toss to combine and season with salt and pepper
- 9
Place pumpkin on platter and top with salad
- 10
Sprinkle with goat cheese mixture just before serving
Tips
Don't overcook the pumpkin - it should be tender but still hold its shape to avoid mushy pieces in the salad.
Make the whipped goat cheese ahead of time and refrigerate until ready to serve for best texture.
Massage the kale lightly with the lemon juice to soften the leaves before assembling the salad.
Good to Know
Refrigerate assembled salad for up to 2 days, though kale may wilt slightly.
Roast pumpkin and make whipped goat cheese up to 1 day ahead; assemble just before serving.
Serve immediately after adding goat cheese to prevent wilting of greens.
Common Mistakes
Don't overdress the kale to avoid soggy leaves
Add goat cheese just before serving to prevent melting
Substitutions
FAQ
Can I use a different type of pumpkin?
Yes, butternut squash or delicata squash work well as substitutes with similar cooking times and sweetness levels.
How long will this salad keep in the refrigerator?
Store for up to 2 days refrigerated, though the kale may wilt slightly and textures will soften over time.
Can I make this dairy-free?
Replace goat cheese with cashew cream or avocado and use coconut cream instead of heavy cream for a dairy-free version.