Pumpkin fall salad with pomegranate, kale and goat cheese

Pumpkin fall salad with pomegranate, kale and goat cheeseFall is here and for the first time ever I am actually excited about it! I think my sister’s love for fall have rubbed off on me, we have been buying crazy amounts of pumpkins (both to eat and for decoration) and lots of gorgeous flowers in orange/red fall colors. I am not too fond of the cold though, but I will admit that there is something cosy about snuggling up on the couch with lots of blankets and a warm cup of tea – especially when it is raining.

I have made so many different fall inspired recipes this past week and I cannot wait to share all of them with you guys! The first one I want to share is this delicious and filling pumpkin salad – can you believe that this was actually my first time cooking with pumpkin?! I don’t know why I have never tried it before, but let me promise you that pumpkin will definitely be something you are going to see a lot more of here on the blog!

I am awful at calculating servings, but I like to serve this as a side salad for 4-6 people or it could also make a full meal for 2-3 people.

Find more of my salad recipes right here!

Pumpkin fall salad with pomegranate, kale and goat cheese
Pumpkin fall salad with pomegranate, kale and goat cheeseSalad ingredients:
1 hokaido pumpkin (or your preferred kind of pumpkin)
2 tablespoons olive oil
Sea salt

1 deciliter (about 1/2 cup) quinoa, cooked
The seeds from 1 pomegrante
4 large handfuls chopped kale
2 large handfuls spinach
40 grams (equals 1.4 ounce) pine nuts
100 – 200 grams (equals 3.5 – 7 ounce) goat cheese* (kindly sponsored by Taverna) or feta cheese – adjust amounts to your liking

*the goat cheese I used was it was kinda like feta, it came in a block with feta like texture instead of the very creamy goat cheese rolls that I am used to. It works perfectly for this dish, but it can be subbed for regular feta as well.

Pumpkin fall salad with pomegranate, kale and goat cheese
Pumpkin fall salad with pomegranate, kale and goat cheeseDressing ingredients:
4 tablespoons balsamic vinegar
2 tablespoon olive oil
2 tablespoons honey
Salt + pepper to taste

Note: I usually never use all of this, but you can keep the leftovers in an airtight jar in the fridge for about a week.

Pumpkin fall salad with pomegranate, kale and goat cheese Pumpkin fall salad with pomegranate, kale and goat cheeseDirections:
Start by preheating your oven to 200 c / 400 f. Cut the pumpkin in half and scoop out the seeds. Cut the pumpkin into smaller pieces (as in the photos) and add them to a plastic bag along with the olive oil, shake vigorously to make sure the pumpkin is covered evenly in the olive oil. Add the sea salt as well (adjust amounts to your liking) and shake again to ensure the salt is evenly divided. Place the pumpkin on a baking tray lined with baking paper with the peel facing down against the baking paper. Bake the pumpkin for about an hour at 200 c / 400 f until the pumpkin is tender and is starting turn dark around the edges.

While the pumpkin is in the oven you can cook the quinoa according to the package instructions, prep the pomegranate, wash and chop the kale and spinach, whisk together the dressing ingredients + toast the pine nuts. I usually toast the pinenuts on a dry pan on medium to high heat – I like to add a little bit of sea salt as well. Toast the pinenuts until they become dark golden and fragrant, but make sure to stir well or they will get burnt.

Then all there is left is to assemble the salad. Start by adding the kale + 2 tablespoons of the dressing to a bowl. Massage the kale leaves with your hands, scrunching the leaves together for a couple of minutes until the kale is tender, darker in color and well coated in the dressing. Then add the rest of the ingredients, mix well and serve with the rest of the dressing on the side, enjoy!

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My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more

My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more Happy hump day lovelies! I cannot believe that I am only just now getting around to sharing this salad with you guys! It has been my absolute favorite salad this summer and my go-to when I have been having guests over – it is always a big hit! I know summer is over, but I wanted to share this yummy colorful salad with you guys anyways, the watermelons are still quite good where I live and I can always use a taste of summer regardless of the season ;) I have a lot of yummy fall salads with more season appropriate produce planned for you guys, but I just had to share this one with you guys first, since it is such a favorite of mine – I hope you’ll love it! ❤︎

You can find more salad recipes right here!

My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more
My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more
Ingredients – 2 servings:
2 chicken breasts
2 cups (equals 4-5 deciliters) chopped watermelon
4 large handfuls mixed greens (I just used a salad mix)
1/2 cucumber, sliced
4-5 tablespoons pinenuts
Feta cheese, crumbled (kindly sponsored by Taverna) – adjust amounts to your liking
Balsamic reduction (I just used a store-bought one)
I added a couple of cute edible flowers as well, but that is of course not necessary

Just adjust the amounts of everything to your liking, I never measure anything when making this salad, but I tried to make an estimation for you guys :)

My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more
My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more
Directions:
Start by toasting the pinenuts on a dry pan on medium to high heat – I like to add a little bit of sea salt as well. Toast the pinenuts until they become dark golden and fragrant, but make sure to stir well or they will get burnt.

When the pinenuts are done set them aside and add a little olive oil to the pan and cook the chicken breasts on medium to high heat – season them with sea salt and pepper. When the chicken breasts are almost done add a bit of the balsamic reduction until the chicken breast is covered in it and give it about a minute more on each side. Make sure not to overcook the chicken, it should be nice and juicy, not dry.

Let the chicken rest on the cutting board for a couple of minutes while you arrange the salad, cucumber, watermelon, pinenuts and feta on the plates. Cut the chicken breasts into slices as pictured and add them to the salad along with a drizzle of balsamic reduction – and the salads are ready to be served, enjoy!

My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more

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Summer salad with peaches, pomegranate, bulgur + more

Summer salad with peaches, pomegranate, bulgur + more Summer salad with peaches, pomegranate, bulgur + more

Hi lovelies! I hope you have had an amazing weekend? Mine haven’t exactly been the best to be honest, but there is only 8 days until I am going to LA, so it is impossible for me to be in a bad mood. I am so excited to go back! I can’t wait to explore the city some more and enjoy lots of amazing food + go shopping (haha I always spend too much when I travel to the US) and enjoy the beaches, sunny weather and high temperatures! The weather is pretty shitty here in Denmark again (surprise!), but when eating this colorful summer salad you might be able to forget about the rain for a little while – haha smooth transition right?! ;)

Find more peach recipes right here and more salad recipes right here!

Summer salad with peaches, pomegranate, bulgur + more Summer salad with peaches, pomegranate, bulgur + more

Ingredients:
2 peaches, sliced
3 large handfuls of spinach
2 large handfuls of field lettuce
1/2 red onion, finely chopped
1 avocado, chopped
The seeds of 1/2 pomegranate
1-2 small handfulds fresh basil, chopped
1-2 handfuls pecans
75 grams (2.65 ounces) of feta, crumbled
1 deciliter (equals 0.4 cup) bulgur, cooked according to package instructions

Balsamic reduction to serve

Note: I completely forgot to add the pomegranate before taking the photos, such a shame, the red color would have looked amazing, but at least I remembered to add it before serving the salad!

Summer salad with peaches, pomegranate, bulgur + more Summer salad with peaches, pomegranate, bulgur + more

Directions:
Simply add all ingredients to a bowl and toss. I like to serve the salad with a bit of balsamic reduction instead of dressing (I just use a store-bought one), it adds the most delicious flavor to summer salads like this one. Enjoy!

Summer salad with peaches, pomegranate, bulgur + more

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Summer salad with cantaloup melon and prosciutto

Summer salad with cantaloup melon and prosciutto Summer salad with cantaloup melon and prosciutto

This colorful salad with cantaloup melon and prosciutto is so fresh, summery and full of flavor! As you have probably noticed I absolutely love making salads with melon and berries during summer, they just add so much flavor and I am obsessed with combining sweet fruit with salty ingredients like feta or prosciutto – it is just too delicious! ❤︎

You can find the recipe over on the Danish fashion magazine Costume’s website, where I share two brand new recipes every month:

Find the recipe right here!

The article is in Danish, but you can easily use an online translator (e.g. just copy-paste the recipe into Google Translate) and if you have any problems, then just let me know and I will help you :)

Summer salad with cantaloup melon and prosciutto Summer salad with cantaloup melon and prosciutto

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Summer salad with cauliflower and strawberries + a honey mustard dressing

Summer salad with cauliflower and strawberries + a honey mustard dressing

Evening lovelies! I am bit hungover after a big blogger dinner and after party with Bloggers Delight last night (open bar = yas please!), so I am going to keep it nice and short ;)

I have been super excited to share this colorful and summery salad with cauliflower and strawberries with you guys, it is so filling, flavorful and delicious! It has so much texture and I love the mix of sweetness from the strawberries + pomegranate and the slightly spicy honey mustard dressing, so yum!

Find more salad recipes right here!

Summer salad with cauliflower and strawberries + a honey mustard dressing

Ingredients:
1/2 cauliflower
1/3 cucumber, sliced
3 large handfuls of spinach
2-3 large handfuls of field lettuce
300 grams of strawberries, sliced
The seeds of 1 pomegranate
1 handful almonds, chopped

Dressing:
1 teaspoon dijon mustard
2 tablespoons skyr or greek yoghurt
1 tablespoon akacia honey
1 tablespoon lemon juice
Salt + pepper

Summer salad with cauliflower and strawberries + a honey mustard dressing

Directions:
Start by chopping the cauliflower into smaller florets, add them to a food processor and pulse until the cauliflower is finely chopped. If you do not have a food processor you can grate or finely chop the cauliflower with a knife. Add the cauliflower to a bowl along with the rest of the salad ingredients and mix everything well. Whisk together the dressing ingredients and the salad is ready to be served – enjoy!

Summer salad with cauliflower and strawberries + a honey mustard dressing Summer salad with cauliflower and strawberries + a honey mustard dressing

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