Pumpkin and Blue Cheese Salad with Walnuts
Pumpkin, Blue Cheese and Walnut Salad is a side dish that can be served all year round. Although a salad, it can also be served warm in the cooler months or add some extra rocket and serve with a barbeque over summer. This warm, vibrant salad is full of rich, contrasting flavours, textures and colours that make it the perfect accompaniment to cosy dinners or a standout star on its own. For alternative side or salad on its own, try my Corn, Halloumi and Chorizo Salad.
This salad is a great way to use up the leftover pumpkin from Sunday’s roast. Or the rocket that might otherwise sit in the vegetable drawer in the fridge. Or the remaining blue cheese that didn’t go on the cheeseboard. Whip up the Pumpkin, Blue Cheese and Walnut Salad to reduce any waste and enjoy a tasty and healthy salad!
Why Pumpkin and Blue Cheese?
Pumpkin, with its natural sweetness and earthy tones, pairs beautifully with the tangy, creamy sharpness of blue cheese. When roasted, pumpkin caramelises and develops a delicate sweetness that provides the perfect counterbalance to the boldness of cheese. Add to that the crunch of walnuts roasted in maple syrup, and you’ve got a salad that’s satisfying, delicious, and visually striking.
How to Make Pumpkin, Blue Cheese, and Maple Walnut Salad
The pumpkin and blue cheese salad is as easy to assemble as it is delicious.
1. Prepare the Maple Walnuts: Combine all the ingredients and roast for 5-8 minutes. Remove from the oven, give them a stir and set aside to cool.
2. Roast the Pumpkin: Place the pumpkin on the tray, drizzle with olive oil and season with salt. Roast for about 20-25 minutes, or until the pumpkin is tender and slightly caramelised on the edges.
3. Make the Balsamic Glaze: For a super simple dressing, simmer the balsamic vinegar until it resembles somewhere between a syrup and treacle consistency. Keep in mind that it will thicken further as it cools.
4. Assemble the Salad: Place the pumpkin and rocket on a serving platter or in a salad bowl, crumble the blue cheese over the top, sprinkle with maple walnuts and drizzle with the balsamic glaze.
Why This Salad Works
This salad combines elements of sweet, salty, tangy, and nutty all in one bite. The creamy blue cheese brings a richness that pairs beautifully with the roasted pumpkin, while the caramelised walnuts add a delightful crunch and hint of sweetness. The balsamic dressing ties everything together with a subtle acidity, cutting through the richness of the cheese and balancing the sweetness of the maple.
Feedback & More
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Pumpkin, Blue Cheese and Walnut Salad
A delicious salad that is great any time of the year. Serve it as a side or on its own. All the different components work perfectly together, providing a balance of flavours and textures.
4
servings10
minutes30
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Ingredients
- Walnuts
¼ cup walnuts, chopped
sprinkle of sea salt flakes
½ tsp olive oil
1 tsp maple syrup
- Pumpkin
400 grams pumpkin (butternut), diced into 2cm pieces
1 tbsp olive oil
½ tsp sea salt flakes
- Balsamic Glaze
½ cup balsamic vinegar
- Assembling
1 cup rocket
150 grams creamy blue cheese (see Notes)
Directions
- Walnuts
- Preheat oven to 200C | 180C fan forced and line a small tray with paper.
- Stir all ingredients together in a small bowl until all walnuts are completely coated. Pour the walnuts onto the prepared tray and bake for 5-8 minutes, or until toasted. Set aside to cool.
- Pumpkin
- Leave the oven on and line a large tray with paper.
- Place the pumpkin on the tray, drizzle with oil and sprinkle with salt. Roast for 20-25 minutes, or until cooked through and browned.
- Balsamic Glaze
- Pour the vinegar into a small saucepan and simmer over medium heat until it has reduced by at least half. Swirl the vinegar around the pan occasionally. It is ready when the vinegar has thickened slightly and sticks to the side of the pan. Set aside to cool slightly. Once cooled, it should be a syrupy thickness.
- Assembling
- Toss the pumpkin and rocket in a serving bowl. Crumble the cheese over top. Sprinkle with the walnuts and drizzle with the balsamic glaze. Enjoy!
For another great side or salad on its own, try my Corn, Halloumi and Chorizo Salad.
Notes
- Cheese: Blue cheese varies greatly in taste depending on variety and age – ranging from mild and creamy to sharp and crumbly. If you opt for a sharper variety, consider reducing the quantity of cheese.
Corn, Halloumi and Chorizo Salad (with Lime Coriander Dressing)
Cooks in 30 minutesThis salad is sweet, salty, spicy and fresh. The herb and citrus dressing brings the flavours together, making it a delicious side or meal on its own.
Lime Coriander Dressing
Cooks in 10 minutesDifficulty: EasyA creamy, refreshing dressing with a citrusy zing. This recipe can be used as a dressing, a spread or even a dipping sauce.
