Fructose Free Gluten Free Roasted Pumpkin and Goat Cheese Salad
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Learn more →Ingredients
4 servings
For the roasted pumpkin
- 2 lb sugar pumpkin or butternut squash, peeled, seeded, and cut into ¾-inch wedges
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp olive oil
- 1 ½ tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 1/3 tablespoon per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp dijon mustard
- ¼ tsp salt
For the salad
- 5 oz mixed greens or arugula
- 3 oz goat cheese, crumbled
- ¼ cup pepitas (pumpkin seeds), toasted
- ¼ cup dried cranberries (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Toss the pumpkin wedges with 2 tbsp olive oil, cumin, smoked paprika, salt, and black pepper in a large mixing bowl until evenly coated. Spread in a single layer on the prepared baking sheet, making sure the pieces are not touching.
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