Warm Pumpkin, Blue Cheese And Spinach Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 small pumpkin, halved, seeded and peeled and cut into 1in cubes (about 2lb)
• 6 tablespoons extra virgin olive oil
• 2 ounces pine nuts
• 1 tablespoon balsamic vinegar
• 1 teaspoon corn syrup or 1 teaspoon maple syrup
• 1 teaspoon coarse grain mustard
• 1 pinch light brown sugar
• 6 ounces baby spinach
• 8 ounces dolcelatte, at room temperature, cubed
• salt and pepper

Recipe

• 1 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.
• 2 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.
• 3 place the remaining 4 tbs of oil in a large bowl with the vinegar, syrup, mustard, sugar and seasoning. whisk until well combined and thickened.
• 4 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.