Rocket Salad with Pumpkin, Fig, Walnuts and Goats Cheese


Today I have the perfect salad for sunny autumn days! I got excited when I saw the first pumpkins in the supermarkets! I love pumpkins, probably I eat more pumpkin in autumn than anything else…Anyway, it is healthy so it’s a good thing! And the pumpkin season starts now so here is the first recipe (be prepared for many more..)



  • 1/4 hokkaido pumpkin
  • 1 fig
  • 1 hand full of walnuts
  • 4 slices of goats cheese (the one which has the same consistence as camembert)
  • rocket
  • 1 tablespoon of green pesto
  • balsamic cream

For the dressing I used my vinaigrette dressing which you can check  here.

First separate the pumpkin from the seeds and cut it in slices. Boil the slices in a pot for around 10-15 minutes until the pumpkin becomes soft. Fry the slices with a bit of olive oil in a pan until golden. If you have more time, you can also bake the pumpkin in the oven, it would take around 45 minutes. Season with salt and pepper. Slice the fig and the cheese. Mix the rocket with the vinaigrette and add nuts, fig and pumpkin slices. Add the cheese on top of the warm pumpkin so it will slightly melt. Put the pesto on the side (or mix it directly in the salad) and top with balsamic cream. Enjoy! ♥


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