Cheese pumpkin salad with chipotle-honey viniagrette

Savor the delightful combination of cheese and pumpkin in a zesty chipotle-honey vinaigrette. A burst of flavors that will tantalize your taste buds.

Ingredients:

• 1 large wedge cheese pumpkin (about 1.5 lb)
• 2 carrots, peeled and cut into bitesized chunks
• 2 parsnips, peeled and cut into bitesized chunks
• 2 large red or yellow peppers, chopped
• 1 small onion, diced
• 1 jalapeno, minced
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1 15 oz can black beans
• 1/2 cup goat cheese crumbles
• 140g baby spinach
• 2 chipotles in adobo sauce
• juice of 1 lime
• 2 tablespoons red wine vinegar
• 1.5 tablespoons honey
• 1/2 teaspoon oregano
• 1-2 tablespoons EVOO

Instructions:

1. Heat the oven to 200 °C. Cover a large baking sheet with aluminum foil and spray it with olive oil or use 1 tablespoon of olive oil. Put in pumpkin, carrots, parsnips, and peppers, sprinkle on some salt, and bake for approximately 30 minutes, turning them over once, until the vegetables are browned on the edges.
2. While the vegetables are baking, warm up 1 tablespoon of olive oil in a small frying pan. Put the onion and garlic in and cook for 1-2 minutes. Add the jalapeno, cumin, and a pinch of salt, stirring regularly until the onions become see-through and lose their raw flavor, for about 5 to 7 minutes. Put it aside.
3. Prepare the dressing. Put all the vinaigrette ingredients along with a good amount of salt and pepper into a blender. Adjust the seasoning as needed.
4. To put the salad together, cut the cheese pumpkin into big pieces. Combine the roasted vegetables with the vegetables from the pan, as well as the black beans. Serve over a layer of spinach, and garnish with 1 to 2 tablespoons of goat cheese (for each serving) and a few spoonfuls of vinaigrette.

Summary:

• Calories: 1557 kcal
• Fat: 44 g
• Protein: 64 g
• Carbs: 253 g
• Potassium: 7158 mg
• Magnesium: 535 mg