Cheshire cheese and pumpkin salad recipe

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  • Healthy
serves: 4
Cooking: 45 min
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  • Keep eating salads even though the temperature might be dropping – they are so good for you and this one tastes fabulous!


    • 450g/1lb pumpkin or butternut squash (weighed without skin or seeds)1tbsp olive oil
    • 175g (6oz) fine green beans
    • 1 red onion, finely sliced
    • 250g (9oz) baby spinach
    • 100g (4oz) watercress
    • Handful of rocket or lamb's lettuce
    • 20 cherry tomatoes, halved
    • 225g (8oz) Cheshire Cheese
    • 50g (2oz) toasted pine nuts
    • Freshly ground black pepper
    • For the dressing:
    • 1tbsp olive oil
    • 1tbsp walnut or sesame oil
    • 1tbsp white wine vinegar or lemon juice
    • 1tsp Dijon mustard


    • Preheat the oven to 200°C /fan 180°C/gas 6. Cut the pumpkin or butternut squash into 2.5cm/1 inch cubes and tip into the roasting pan.

    • Add the olive oil, season with pepper, then toss to coat. Roast for about 25-30 mins, turning once, until tender. Meanwhile, lightly cook the green beans for 4-5 mins in boiling water.

    • Drain, then rinse with cold water to cool quickly. Put the red onion, green beans, spinach, watercress, lambs lettuce or rocket and tomatoes into a salad bowl. Add the Cheshire cheese and pine nuts.

    • Make the dressing by whisking together the olive oil, walnut or sesame oil, vinegar and mustard. Season with black pepper.

    • Add to the salad with the warm roasted pumpkin or squash. Toss the salad, share between 4 bowls and serve immediately.

    Top tip for making Cheshire cheese and pumpkin salad

    Use flaked almonds instead of pine nuts, if you prefer.

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