Pumpkin, Spinach & Blue Cheese Salad with Pine Nuts

serves Serves 4


1kg small pumpkin (such as Crown Prince - see intro), peeled, seeded and cut into bite-sized pieces
2 tbsp extra-virgin olive oil
225g baby spinach leaves
2 teaspoons balsamic vinegar
125g Cashel or Crozier blue cheese
1 tablespoons toasted pine nuts
12 cherry tomatoes, chopped into quarters
Sea salt and freshly ground black pepper


Preheat the oven to 220C/425F. Place the pumpkin in a roasting tin. Drizzle with one tablespoon of the oil and season with a pinch of salt and plenty of pepper. Roast for 20-25 minutes, until the pumpkin is tender and just beginning to caramelise around the edges. Remove from the oven and leave to cool to room temperature.
Put the spinach and tomatoes in a bowl and drizzle over the vinegar with the rest of the olive oil. Season with a pinch of salt and plenty of pepper and toss until evenly coated. Divide among plates and scatter over the blue cheese and roasted pumpkin. Finish with the pine nuts to serve.

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