Pumpkin & pine nut salad with blue-cheese dressing

Recipes / Salads

Once you discover this blue-cheese dressing, you wont just use it on this pumpkin salad - youll use it on everything!

Recipe «Pumpkin & pine nut salad with blue-cheese dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 80ml olive oil, 1kg kent pumpkin, deseeded, peeled, cut into 1.5cm cubes, Pinch of salt, 45g pine nuts, 1 x 120g pkt baby mesclun , Chargrilled chicken breast, to serve, 2 egg yolks, 1 tbsp Dijon mustard , 1 tbsp fresh lemon juice, 70g soft blue cheese, 125ml light olive oil, 2 tbsp hot water, Salt & ground white pepper.

Ingredients:

  • 80ml olive oil 
  • 1kg kent pumpkin, deseeded, peeled, cut into 1.5cm cubes 
  • Pinch of salt 
  • 45g pine nuts 
  • 1 x 120g pkt baby mesclun 
  • Chargrilled chicken breast, to serve 
  • 2 egg yolks 
  • 1 tbsp Dijon mustard 
  • 1 tbsp fresh lemon juice 
  • 70g soft blue cheese 
  • 125ml light olive oil 
  • 2 tbsp hot water 
  • Salt & ground white pepper 

Instructions

  1. Heat half the oil in a large non-stick frying pan. Add half the pumpkin and cook, stirring, for 7 minutes or until tender. Transfer to a plate lined with paper towel. Season with salt. Repeat with remaining oil, pumpkin and salt.
  2. Meanwhile, heat a small frying pan over medium-high heat. Add the pine nuts and cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a plate and set aside.
  3. To make the dressing, place egg yolks, mustard and lemon juice in the bowl of a food processor and process until the mixture begins to thicken. Add cheese and process until combined. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until the mixture is thick, creamy and pale. Transfer to a bowl. Stir in hot water until combined. Season with salt and pepper.
  4. Combine the pumpkin and baby mesclun in a bowl. Divide among serving plates. Drizzle with blue-cheese dressing and sprinkle with toasted pine nuts. Serve with chargrilled chicken, if desired.