Can we just say this butternut and goats cheese salad is a match made in heaven!
The great thing about this salad is it calls for goats cheese instead of cheese made from cows milk, this also gives the salad a beautifully rich and earthy flavour and seems to compliment the butternut perfectly.
Goats cheese includes a whole host of health benefits.
Did you know that because goats milk has less lactose and a slightly different protein structure than cow’s milk, this makes it easier for the body to digest?
Goat milk also has lower levels of A1 casein than cow’s milk, a type of protein which may cause milk sensitivity symptoms in some people by causing inflammation in the gut
These subtle shifts actually make a big difference. Even people who are allergic to cow’s milk can usually drink goat’s milk without issue.
Goats cheese also contains probiotics.
Probiotics are friendly bacteria that benefit your health in many ways. Depending on the type, goat cheese can contain a wide variety of probiotics including L. acidophilus and L. plantarum.
Diets rich in probiotics have been shown to promote digestive health, reduce inflammation and boost immunity.
These were just a few reasons why we love goat cheese, and of course all the other ingredients in this scrumptious salad.
We hope you will love it just as much.Print
Butternut and Goats Cheese Salad with Almonds
- Prep Time: 15 minutes
- Cook Time: 30 - 40 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Light Meal
- Cuisine: Salad
750 grams butternut, skin removed and cubed
1 teaspoon ground cumin
4 cups rocket leaves
1 bunch flat leaf parsley
4 spring onions
100g goats cheese
½ cup raw almonds, chopped
1 tablespoon chili flakes
¼ cup pumpkin seeds
salt & pepper to season
Plus 2 tablespoon coconut oil or more extra virgin olive oil, for roasting the pumpkin
For The Dressing:
¼ cup extra virgin olive oil
2–3 tablespoon balsamic vinegar
- Preheat oven to 160˚C. Cut the butternut into cubes. Add them to a baking sheet and rub with coconut or olive/olive oil, and sprinkle over the cumin. Season and toss around, be sure to spread the cubes out evenly across the tray.
- Bake the pumpkin for approximately 30-40 minutes or until soft, but not falling apart. Set aside to cool.
- Rinse the rocket and the parsley.
- Trim and finely slice the spring onions; set the spring onions aside.
- In a large salad bowl combine about half of the rocket leaves and parsley and lay on the bottom of the salad bowl. Layer the butternut cubes and the remaining rocket and parsley on top of each other in the bowl.
- Break the goat’s cheese into little chunks and distribute over the top of the salad.
- Scatter over the spring onions, flaked almonds, pumpkin seeds, chili flakes and the remaining rocket and parsley.
- Serve and enjoy!
This salad can be served as a whole light meal or as a side dish.