The end of summer is here. We are feeling the cold seep into London, which in unfortunate because my relationship with Gelato was just getting exciting, but with the cold comes changing leaves, crisp aired walks, that feeling of excitement like school is starting (yes I know I’m in my 30’s, but I still love stationary shopping). This salad makes me think of summer but uses delicious pumpkin ripe and ready for autumn. Add in a rich blue cheese, toasted nuts and cranberries and you have something really simple but special.
The sweet roasted pumpkin is matched up against the savoury, salty tang of the blue cheese, the bitter toasted walnuts and the sour dried cranberries and pomegranate molasses. The serving size is perfect as dinner for two and to be enjoyed with a glass of lightly sweet Riesling or a rich Sauternes. For best results, use a soft shelled pumpkin, which can still be found at good green grocers. Alternatively peel a culinary pumpkin before roasting or use butternut squash.
Roasted Pumpkin and St Agur Salad