Endive salad with caramelized goat cheese, pumpkin, and lentils

Endive salad with caramelized goat cheese, pumpkin, and lentils

Based on 14 ratings
Lisa

Lisa

Contributor

Difficulty

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

Ingredients

Servings2
200 g
endive
1
apples
250 g
pumpkin (e.g. Hokkaido or Butternut)
40 g
red lentils
tbsp
olive oil (divided)
¼ tsp
salt (divided)
¼ tsp
pepper (divided)
100 g
goat cheese
tbsp
honey (divided)
2 tbsp
sesame seeds
1
lemons (juice)
tbsp
grape seed oil
MetricImperial

Utensils

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

How-To Videos

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

how-to-measure

How to measure

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal680
Protein7 g
Fat50 g
Carb38 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.
    • 200 g endive
    • 1 apples
    • 250 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.
    • 40 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.
    • 1 tbsp olive oil
    • tsp salt
    • tsp pepper
    • 100 g goat cheese
    • 1 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.
    • 2 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!
    • 1 lemons (juice)
    • ½ tbsp olive oil
    • tbsp grape seed oil
    • tbsp honey
    • tsp salt
    • 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!

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