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  • Writer's pictureHealth Coaches Academy

Autumnal Salad with roasted pumpkin and blue cheese

Pumpkin and tangy blue cheese are the perfect combination! Add some other colourful ingredients and a mouth watering dressing and you have a winning formula.

The soft and sweet flesh of the pumpkin melts in the mouth and is full of nutritional goodness! The orange colour means it’s packed full of beta carotene which converts to vitamin A when you eat it - which is is great for supporting your immune system at this time of year. It’s a great source of fibre too which helps with your digestion and also contains potassium which is beneficial for cardiovascular health.


Adding spices when roasting the pumpkin such as cinnamon, nutmeg and cumin really adds a seasonal twist. If you're not a lover of blue cheese, feta cheese works really well. You can also make a big batch and squirrel away at it throughout the week - eating hot or cold.


Serves 4


Salad Ingredients

  • 500-600 grams pumpkin, peeled (or butternut squash)

  • 1 large red onion or 2 small

  • 100 grams spinach – about 4 big handfuls

  • 80 -100 grams blue cheese or feta crumbled

  • 1/2 cup quinoa measured uncooked

  • 4 tbsp pumpkin seeds

  • 2 tbsp pine nuts


Pumpkin coating

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/2 tsp ground cinnamon

  • 1/2 tsp nutmeg

  • 2 tsp honey

  • 1 spring of fresh rosemary

  • 1 tbsp extra virgin olive oil

  • Salt and pepper to season if needed

Dressing

  • 4 tbsp extra virgin olive oil

  • 1/2 lemon

  • 1 tsp wholegrain mustard

  • Salt and pepper to season

Instructions

  • Preheat oven to 180C.

  • Chop pumpkin into small chunks and place in a large bowl along with thickly sliced red onion. Whisk together 1 tbsp olive oil, 2 tsp honey, cumin, coriander, nutmeg and cinnamon. Pour the dressing over the pumpkin and toss until the pumpkin is coated. Spread the pumpkin and onion out evenly onto baking trays.

  • Oven to roast for 45 minutes, or until they are nice and soft and starting to brown and caramelise.

  • While the vegetables are roasting, prepare the quinoa. Rinse the quinoa first and then place in a pan with 1 cup of water. Bring to the boil then reduce the heat to a simmer and cover for 12 minutes. Once cooked leave the lid on and allow to sit for 10 minutes before fluffing with a fork.

  • Once everything is cooked, allow to cool slightly before combining together.


  • Make the salad dressing by whisking all the ingredients in a small bowl or jug.


  • Take the large bowl that you prepared the pumpkin in and add in the quinoa, roasted vegetables, spinach, pine nuts, pumpkin seeds and cheese. Drizzle over the dressing and toss it all together. Ready to serve!


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