Endive salad with caramelized goat cheese, pumpkin, and lentils

Based on 11 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
16
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g endive
apples
500 g pumpkin (e.g. Hokkaido or Butternut)
80 g red lentils
3 tbsp olive oil (divided)
½ tsp salt (divided)
½ tsp pepper (divided)
200 g goat cheese
5 tbsp honey (divided)
4 tbsp sesame seeds
lemons (juice)
5 tbsp grape seed oil
Metric
Imperial

Utensils

  • oven
  • large bowl
  • cutting board
  • knife
  • sieve
  • pot
  • baking sheet
  • frying pan
  • small bowl

Nutrition per serving

Cal
680
Protein
7 g
Fat
50 g
Carb
38 g
  • Step 1/5

    Pre-heat oven to 200°C/400°F. Cut off the root of the endive, rinse leaves under water, and cut into bite-sized pieces. Quarter apples, cut into small cubes, and add to a bowl along with endive. Peel pumpkin if needed, cut into cubes, and set aside.
    • 400 g endive
    • apples
    • 500 g pumpkin
    • oven
    • large bowl
    • cutting board
    • knife

    Pre-heat oven to 200°C/400°F. Cut off the root of the endive, rinse leaves under water, and cut into bite-sized pieces. Quarter apples, cut into small cubes, and add to a bowl along with endive. Peel pumpkin if needed, cut into cubes, and set aside.

  • Step 2/5

    Cook lentils according to package instructions, then rinse under cold water and add to the bowl with endive and apples.
    • 80 g red lentils
    • sieve
    • pot

    Cook lentils according to package instructions, then rinse under cold water and add to the bowl with endive and apples.

  • Step 3/5

    In a bowl, marinate the pumpkin cubes with olive oil, salt, and pepper, and add to a baking sheet. Bake for approx. 10 min. at 200°C/400°F. In the meantime, cut goat cheese into thick slices and drizzle with honey. Add to the baking sheet next to the pumpkin, and bake for another 6 min.
    • 2 tbsp olive oil
    • ¼ tsp salt
    • ¼ tsp pepper
    • 200 g goat cheese
    • 2 tbsp honey
    • baking sheet
    • large bowl

    In a bowl, marinate the pumpkin cubes with olive oil, salt, and pepper, and add to a baking sheet. Bake for approx. 10 min. at 200°C/400°F. In the meantime, cut goat cheese into thick slices and drizzle with honey. Add to the baking sheet next to the pumpkin, and bake for another 6 min.

  • Step 4/5

    In a dry pan, toast the sesame seeds over medium-high heat for approx. 2 min., until fragrant, and set aside.
    • 4 tbsp sesame seeds
    • frying pan

    In a dry pan, toast the sesame seeds over medium-high heat for approx. 2 min., until fragrant, and set aside.

  • Step 5/5

    Add roasted pumpkin to salad bowl. For the dressing, mix lemon juice, olive oil, grape seed oil, honey, salt and pepper in a small bowl. Add to salad bowl and mix. Transfer salad to serving plates, serve with caramelized goat cheese, and sprinkle with sesame seeds. Enjoy!
    • lemons (juice)
    • 1 tbsp olive oil
    • 5 tbsp grape seed oil
    • 3 tbsp honey
    • ¼ tsp salt
    • ¼ tsp pepper
    • small bowl

    Add roasted pumpkin to salad bowl. For the dressing, mix lemon juice, olive oil, grape seed oil, honey, salt and pepper in a small bowl. Add to salad bowl and mix. Transfer salad to serving plates, serve with caramelized goat cheese, and sprinkle with sesame seeds. Enjoy!