Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry
Pumpkin blue cheese salad with walnuts 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 an alternative side or salad on its own, try Corn, Halloumi and Chorizo Salad, Greek Salad with Homemade Dressing or Vietnamese Salad.
Like halloumi and pumpkin salad, this roasted pumpkin 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 and blue cheese salad with walnuts to reduce any waste and enjoy a tasty and healthy salad!
Ingredients of Pumpkin Blue Cheese Salad
This pumpkin blue cheese salad uses minimal ingredients and minimal effort.
Walnuts – slightly sweet and slightly salty roasted walnuts make the roasted pumpkin salad in my opinion. You can switch them out for pecans too – they work equally as well. And depending who I’m serving the salad too, I also like swapping in my maple chilli walnuts, for a hint of warmth.
Pumpkin – I like to use butternut pumpkin as I find it easy to cut uniform cubes due to its shape. But any vibrant orange pumpkin is good. You can also use leftover roast pumpkin. But I do prefer if it has been chopped into smaller pieces before being roasted, so all the edges get a little bit of caramelisation.
Blue cheese – The type of blue cheese comes down to personal preference. For a sharper more bitey cheese opt for a stilton or hard, crumbly blue. Or for a softer flavour go for a creamier blue cheese, they tend to be more mild in flavour. My personal preference is the softer variety so the pumpkin and blue cheese aren’t competing with each other or the other flavours in the salad.
Rocket – I like the peppery freshness of the rocket with the pumpkin and blue cheese, as it tends to that cuts through the richness of the blue cheese and caramelised walnuts. However, baby spinach also works well or even simple mixed leaves.
Balsamic Glaze – is literally balsamic vinegar which is reduced on the stove until it is a syrup-like consistency. It provides a sticky, sweet dressing which brings all the ingredients together. I prefer homemade balsamic glaze so I get the right consistency and I know exactly what I’m getting.
Why Warm Pumpkin and Blue Cheese Salad?
Pumpkin and blue cheese are a great match. Pumpkin, with its natural sweetness and earthy tones, pairs beautifully with the tangy, creamy sharpness of blue cheese. When roasted, the 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 a sweet yet tangy balsamic glaze, and you’ve got yourself a salad that’s satisfying, delicious, and visually striking. For a slight variation swap the walnuts for Maple Chilli Walnuts or Orange Candied Pecans.
How To Make Pumpkin Blue Cheese Salad With Walnuts
The warm pumpkin and blue cheese salad is as easy to assemble as it is delicious.
1. Prepare the Maple Walnuts: Combine all the ingredients in a small bowl and then spread onto a baking tray 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 a 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. You can serve with the pumpkin warm or cold, both options work well.
Why Warm Pumpkin and Blue Cheese 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.
Frequently Asked Questions
Can I make pumpkin blue cheese salad ahead of time?
Yes, you can prepare the roasted pumpkin, glazed walnuts, and balsamic reduction in advance. Store them separately in airtight containers – the pumpkin and walnuts can be kept at room temperature for a few hours, and the glaze will keep in the fridge for up to a week. Assemble just before serving so the rocket stays crisp.
What’s the best type of blue cheese to use for roasted pumpkin salad?
A creamy blue like Danish Blue, Gorgonzola Dolce, or Castello Blue works beautifully here. These melt slightly into the warm pumpkin for a smooth texture. If you prefer a stronger kick, Roquefort or Stilton will add a bold, salty edge.
Can I use a different cheese if I don’t like blue cheese?
Absolutely. Feta and goat’s cheese are the best substitutes. They’ll still provide a tangy balance to the sweet pumpkin and walnuts.
What other greens can I use instead of rocket?
Baby spinach is the best substitute, but mixed salad leaves also work well.
How can I make this salad vegan?
The recipe is vegetarian-friendly, but for a vegan version, simply swap the blue cheese for a dairy-free alternative or omit it altogether and add some chunks of avocado for creaminess.
Can I serve this salad warm or cold?
Either works! It’s especially tasty slightly warm, as the heat from the pumpkin softens the cheese and enhances the flavours. If serving cold, allow the roasted pumpkin to cool fully before tossing with the greens.
What can I serve with this salad?
Pumpkin and blue cheese is a great salad to serve at a barbeque. It also pairs beautifully with grilled chicken, roast lamb, or quiche. For a lighter meal, enjoy it on its own.
Can I use a store-bought balsamic glaze?
Yes – if you’re short on time, a ready-made glaze is perfectly fine. Homemade glaze means you know exactly what is going into it, but store-bought versions work well for convenience.
How do I stop the walnuts from going soggy?
Let them cool completely before either adding to the salad or storing. If you make them in advance, keep them in an airtight container at room temperature and only toss through the salad when serving.
What’s the best way to store leftovers?
If possible, store the components separately. Once assembled, the pumpkin blue cheese salad will keep for about a day in the fridge, but the rocket will wilt. To refresh it, add a handful of fresh greens before serving.
Can I use pecans instead of walnuts?
Definitely. Pecans have a naturally sweet, buttery flavour that complements the pumpkin beautifully. Follow the same method for coating and roasting – they’ll caramelise just as well and add a lovely crunch.
Is there a substitute for maple syrup in the walnuts?
Yes, you can swap maple syrup for honey or brown sugar. Honey adds a floral sweetness, while brown sugar gives a slightly deeper, caramel-like flavour. Just keep an eye on the nuts as they roast – both alternatives can brown quickly.
Can I use another type of pumpkin?
Absolutely. Butternut pumpkin is ideal for its sweet, nutty flavour and smooth texture, but Kent, Jap, or even sweet potato work just as well. Make sure you choose one that is vibrant in colour. Adjust the roasting time slightly depending on the variety you use.
More Tasty Recipes to try
Pumpkin is one of the most versatile veggies around. You can easily turn those leftover pieces into something warm, comforting, and deeply flavourful. So, if you’ve got some extra pumpkin waiting patiently in the fridge, you’re in luck – try a bowl of spicy Thai pumpkin soup for a lovely kick and aromatic lift. Or my roasted pumpkin soup leans into rich, more traditional pumpkin soup flavours
If you want some more light meal options or other fresh and vibrant salads to round out your weekly meals, try some of these:
- Greek salad with homemade dressing – A crisp and colourful classic filled with juicy tomatoes, crunchy cucumbers, briny olives, and creamy feta. The homemade dressing ties everything together with a bright, tangy finish that makes it perfect as a side dish or a fresh, fuss-free lunch. If you’re not after vegetarian, add some tuna for an added protein hit.
- Spicy corn salsa – A vibrant, fiery mix of charred corn, fresh herbs, avocado, lime and jalapeños. It’s bright, punchy, and incredibly versatile – perfect spooned over tacos, served with grilled meats, or enjoyed straight from the bowl when you’re craving something zesty and full of flavour.
- Corn salsa with creamy lime dressing – A refreshing yet comforting combination of sweet corn tossed in a lime-spiked, sour cream dressing. The creamy tang balances the natural sweetness beautifully, creating a smooth, cool contrast to richer meals. It’s a crowd-pleasing side that feels fresh but still satisfyingly rich. The creamy dressing also makess it a great dip with crackers or crispy tortilla chips.
- Vietnamese salad – A light and lively bowl loaded with herbs, fresh vegetables, and a zingy dressing that hits the perfect sweet-salty-sour balance. It’s refreshing, crunchy, and full of vibrant contrasts – the kind of salad that feels both nourishing and exciting. Top it with some protein and you’re all set – prawns, chicken, tofu and beef are all great options!
- Beef noodle salad – A filling yet refreshing option featuring tender slices of beef, soft noodles, and plenty of crisp, fresh veggies. The fragrant dressing adds depth without being heavy, making it a brilliant warm-weather dinner or satisfying weekday meal.
- Roasted carrot salad – I lovvve this salad. This is another one of those salads that is vegetarian, yet ‘meaty’ enough to be a meal in itself. Sweet, caramelised carrots with Middle Eastern spices and flavours. This salad blends roasted comfort with lighter, fresher elements, giving you that perfect warm-meets-cool contrast.
- Mango Avocado Salsa – A sunny, tropical mix of sweet ripe mango, creamy avocado, and zesty lime. It’s fresh, colourful, and beautifully versatile, making it an ideal side for many mains. Particularly good with barbeque meats.
- Corn, halloumi and chorizo salad – A bold and flavour-packed salad, but hearty enough to be a meal in itself, with salty halloumi, smoky chorizo, and juicy kernels of charred corn. It’s warm, savoury, and just a little indulgent.
Nutritional Information for the Roasted Pumpkin Salad
The figures used in the pumpkin blue cheese salad recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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Also, if you enjoyed this recipe, you might like some of my other sides and salads.
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Pumpkin and Blue Cheese Salad with Walnuts
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Walnuts
- ¼ cup walnuts - chopped
- ⅛ tsp salt
- ½ tsp olive oil
- 1 tsp maple syrup
Pumpkin
- 400 grams pumpkin - butternut, diced into 2cm pieces
- 1 tbsp olive oil
- ½ tsp salt
Balsamic Glaze
- 120 ml balsamic vinegar
Assembling
- 1 cup rocket
- 150 grams blue cheese - creamy (see notes)
Instructions
Walnuts
- Preheat oven to 200°C | 180°C 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!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Simple and yum