How To Make Pumpkin Salad With Whipped Goat Cheese, Kale And Radi

Ingredients

• 1 small sugar pumpkin (about 2 pounds), trimmed and cut into ¼-inch slices
• 6 tablespoons extra-virgin olive oil, divided
• 1½ 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 packed small kale leaves
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon crushed red pepper flakes

Directions

1. Preheat the oven to 425°. Toss the pumpkin with 3 tablespoons of the olive oil and cumin on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until lightly browned and tender but not mushy, about 15 to 20 minutes. Let cool for 10 minutes.
2. Meanwhile, in a stand mixer fitted with a paddle attachment, combine the goat cheese and heavy cream and mix until combined. Season with salt and set aside until ready to serve.
3. Combine the radishes, kale, lemon juice and zest, red pepper flakes and remaining 3 tablespoons olive oil and toss to combine; season with salt and pepper. Place the pumpkin on a platter and top with the salad. Sprinkle with the goat cheese mixture just before serving.

Nutrition

Calories per Serving	401
Total Fat	35.7 g
Saturated Fat	12.9 g
Trans Fat	0.0 g
Cholesterol	41.1 mg

Total Carbohydrates	13.0 g
Dietary Fiber	1.5 g
Total Sugars	5.2 g
Sodium	755.6 mg
Protein	10.8 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.