Roasted-pumpkin-salad-recip

Who said salads had to be boring? Warm pumpkin and toasted pine nuts mix perfectly with Cheshire Cheese in this delicious Autumnal salad.

 

YOU WILL NEED:

450g/1lb pumpkin or butternut squash

(weighed without skin or seeds)

1 tbsp olive oil

175g/6oz fine green beans

1 red onion, finely sliced

250g/9oz baby spinach

100g/4oz watercress

Handful of rocket or lamb’s lettuce

20 cherry tomatoes, halved

225g/8oz Cheshire Cheese

50g/2oz toasted pine nuts

Freshly ground black pepper

 

For the dressing:

1 tbsp olive oil

1 tbsp walnut or sesame oil

1 tbsp white wine vinegar or lemon juice

1 tsp Dijon mustard

 

Serves: 4

Prep time: 15 mins

Cook time: 30 mins

 

HOW TO MAKE IT:

1. Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.

2. Cut the pumpkin or butternut squash into 2.5cm/1 inch cubes and tip into the roasting pan. Add the olive oil, season with pepper, then toss to coat. Roast for about 25-30 minutes, turning once, until tender.

3. Meanwhile, lightly cook the green beans for 4-5 minutes in boiling water. Drain, then rinse with cold water to cool quickly.

4. Put the red onion, green beans, spinach, watercress, lambs lettuce or rocket and tomatoes into a salad bowl. Add the Cheshire cheese and pine nuts.

5. Make the dressing by whisking together the olive oil, walnut or sesame oil, vinegar and mustard.

6. Season with black pepper. Add to the salad with the warm roasted pumpkin or squash.

7. Toss the salad, share between 4 bowls and serve immediately.

 

Recipe: Cheshire Cheese.

 

Like this? Try this?

Recipe-mini-pumpkins-soup-150x150

 

Mini pumpkin soups. A must-try for pumpkin fans.