Today we’re excited to share a salad that’s colorful, healthy, and bursting with flavor: roasted pumpkin, avocado, arugula, and goat cheese salad.

This dish brings together the natural sweetness of roasted pumpkin, the creamy richness of avocado, the peppery freshness of arugula, and the tangy smoothness of goat cheese.

It’s perfect for a quick lunch, a light dinner, or even as a side dish for guests. What we love most about this salad is that it’s simple to make, nutritious, and incredibly satisfying, taking only about 15 minutes from start to finish.

Ingredients You’ll Need

For the salad:

- Fresh pumpkin: 150 grams

- Olive oil: 2 tablespoons

- Sea salt: 5 grams

- Black pepper: 5 grams

- Fresh arugula (rocket leaves): 50 grams

- Ripe avocado: 1 medium

- Goat cheese: 20 grams

- Pumpkin seeds (toasted): 15 grams

For the dressing:

- Lemon juice: 3 teaspoons

- Dijon mustard: 1 teaspoon

- Olive oil: 2 teaspoons

- Garlic cloves: 2, finely minced

- Black pepper: 2 grams

Tip: We always make sure to use fresh, high-quality ingredients. Fresh pumpkin and ripe avocado make all the difference in flavor and texture, and homemade or good-quality goat cheese adds a creamy tang that elevates the salad.

Step 1: Roast the Pumpkin

1. Preheat your oven to 200°C.

2. Cut the pumpkin into small, even cubes, around 2 cm each.

3. Place the pumpkin cubes on a baking tray.

4. Drizzle 2 tablespoons of olive oil over the pumpkin and sprinkle 5 grams of sea salt and 5 grams of black pepper evenly.

5. Roast in the oven for 25 minutes. The pumpkin should be soft inside with lightly golden edges.

Tip: Roasting pumpkin intensifies its natural sweetness and gives it a slightly caramelized flavor, which pairs beautifully with creamy avocado and tangy goat cheese.

Step 2: Prepare Fresh Ingredients

While the pumpkin is roasting, we like to prepare the fresh components. Wash 50 grams of arugula thoroughly and pat it dry. Then, carefully cut one ripe avocado into cubes or thin slices. Choosing the right avocado is important—it should be soft but not mushy. The creamy texture of avocado balances the roasted pumpkin’s sweetness, and arugula adds a refreshing, slightly peppery note that lifts the whole salad.

- Tip: For extra freshness, we sometimes squeeze a tiny bit of lemon over the avocado to prevent browning while preparing the dressing.

Step 3: Make the Dressing

Next, we make a simple but zesty dressing. In a small bowl, combine 3 teaspoons of lemon juice and 1 teaspoon of Dijon mustard. Add 2 teaspoons of olive oil and 2 finely minced garlic cloves. Sprinkle in 2 grams of black pepper and stir until smooth. We recommend refrigerating the dressing for at least 30 minutes so the flavors can blend and intensify. This tangy, slightly garlicky dressing adds brightness that ties all the salad ingredients together beautifully.

Step 4: Toast the Pumpkin Seeds

While the pumpkin continues roasting and the dressing chills, we toast 15 grams of pumpkin seeds in a small dry pan over medium heat for 2–3 minutes. Stir frequently until they are golden and fragrant. Toasted seeds add a subtle crunch and nutty flavor, providing an extra layer of texture to the salad that makes every bite interesting.

Step 5: Assemble the Salad

Once the pumpkin is roasted and slightly cooled, it’s time to assemble. In a large bowl, place the pumpkin cubes first. Add the arugula and avocado on top, then sprinkle the toasted pumpkin seeds evenly. Crumble 20 grams of goat cheese over the salad. Finally, drizzle the chilled dressing over everything. Toss gently to combine, making sure every ingredient is lightly coated without bruising the avocado or arugula.

- Tip: A gentle toss ensures that the salad flavors are balanced without turning the salad into a soggy mess.

Step 6: Serve and Enjoy

We like to serve the salad in a shallow bowl to highlight its vibrant colors: golden roasted pumpkin, bright green avocado, and creamy white goat cheese. For visual appeal, a few extra arugula leaves on top make the salad look fresh and inviting. This recipe yields three servings, and each bite is perfectly balanced—sweet, creamy, peppery, and crunchy.

Final Thoughts

Lykkers, this roasted pumpkin, avocado, arugula, and goat cheese salad is simple, healthy, and full of flavor. It’s one of our favorite go-to recipes because it’s easy to prepare, satisfying, and visually stunning. It works perfectly on busy days, adds a fresh touch to any light meal, and impresses guests at the table. We hope you enjoy making and sharing this salad as much as we do. Remember, the secret to a great salad lies in fresh ingredients, balanced flavors, and a little love in every step!