Salada De Abóbora E Queijo Coalho Pumpkin And Coalho Cheese Salad
Salada De Abóbora E Queijo Coalho: Pumpkin And Coalho Cheese Salad
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Place the pumpkin chunks on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
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Roast the pumpkin in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and let it cool slightly.
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While the pumpkin is roasting, heat a grill pan or grill over medium-high heat. Grill the queijo coalho cheese slices for about 2-3 minutes per side, or until grill marks appear and the cheese is slightly softened. Remove from the grill and set aside.
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In a small bowl, whisk together the balsamic vinegar and honey to make the dressing.
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In a large serving bowl, arrange the mixed salad greens. Top with the roasted pumpkin chunks and grilled queijo coalho slices.
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Drizzle the balsamic dressing over the salad and gently toss to combine all the ingredients.
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Sprinkle the toasted pumpkin seeds on top for an extra crunch and nuttiness.
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Serve the Salada De Abóbora E Queijo Coalho immediately as a colorful and flavorful side dish or a light main course.
Nutrition Facts
Serving size: 1 serving- Calories
- 320 kcal
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 450 mg
- Total Carbohydrate
- 22 g
- Dietary Fiber
- 4 g
- Sugars
- 12 g
- Protein
- 12 g
Enjoy the vibrant flavors and textures of this Pumpkin And Coalho Cheese Salad that bring a taste of Brazil to your table. With the sweet and savory combination of roasted pumpkin and grilled queijo coalho, this dish is sure to become a go-to recipe for gatherings or cozy nights at home. Add a touch of elegance to your meals with this simple yet impressive salad that's as pleasing to the eye as it is to the palate.