Warm Pumpkin, Blue Cheese and Spinach Salad


Warm Pumpkin, Blue Cheese and Spinach Salad


1 pumpkin (halved seeded and peeled and cut into 1in cubes about 2lb)

6 tbsps tasteful additions Moresca extra virgin olive oil

2 ozs pine nuts

1 tbsp tasteful additions Pumpkin balsamic vinegar

1 tsp maple syrup

1 tsp mustard (coarse grain)

1 pinch light brown sugar

6 ozs baby spinach

8 ozs dolcelatte blue cheese (soft Italian blue cheese), room temperature, cubed

Tasteful additions French Fleur De Sel salt

Tasteful additions Tellicherry pepper, ground


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 balsamic 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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