Warm Pumpkin, Blue Cheese and Spinach Salad
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 small pumpkin, halved, seeded and peeled and cut into 1in cubes (about 2lb)
- 6 tablespoons extra virgin olive oil
- 2 ounces pine nuts
- 1 tablespoon balsamic vinegar
- 1 teaspoon corn syrup or 1 teaspoon maple syrup
- 1 teaspoon coarse grain mustard
- 1 pinch light brown sugar
- 6 ounces Baby Spinach
- 8 ounces dolcelatte, at room temperature, cubed
- salt and pepper
directions
- Preheat the oven to 400°F Place the pumpkin in a roasting tin, drizzle over 2 tbs of the oil, then season generously. Toss until evenly coated and roast for 35-40 minutes until tender and lightly caramelized.
- Meanwhile, put the pine nuts in a small roasting tin and place in the oven with the pumpkin for 8-10 minutes until golden brown. Leave to cool.
- Place the remaining 4 tbs of oil in a large bowl with the vinegar, syrup, mustard, sugar and seasoning. Whisk until well combined and thickened.
- When the pumpkin is cooked, tip it into the dressing and stir to coat. Fold in the spinach leaves, crumble in the dolcelatte and scatter with the pine nuts. Serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)