Cheshire cheese and pumpkin salad Recipe

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  • Healthy




45 min

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.

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

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