Name: Spiced pumpkin, radicchio, roasted garlic and blue cheese salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6
Ingredients: ½ (600g) kent pumpkin, cut in half, seeds scooped; 2 tbsp extra virgin olive oil; 1 bulb garlic; ½ tsp cumin seeds; 1 tsp coriander seeds; ½ tsp fennel seeds; ½ tsp carraway seeds; ½ tsp ground cinnamon; 1 tbsp brown sugar; 1 radicchio lettuce, leaves separated; 200g blue cheese; Candied walnuts; 1 cup (100g) walnuts; ¼ cup (60ml) maple syrup; Dressing; ½ tsp salt flakes; 1 tbsp maple syrup; 2 tbsp red wine vinegar; 1 tbsp extra virgin olive oil

Spiced pumpkin, radicchio, roasted garlic and blue cheese salad

The pumpkin salad that everyone will love.

Skip to Recipe

Serves 4-6

Prep

10M

Cook

45M

Total

55M

This spiced pumpkin, radicchio, roasted garlic and blue cheese salad is a bold, beautiful side that brings warmth, crunch and colour to the table. Golden kent pumpkin is roasted until tender, then finished with an aromatic spice mix of cumin, coriander, fennel, caraway, cinnamon and brown sugar. Bitter radicchio balances the sweetness, while creamy blue cheese adds richness and tang. A roasted garlic, maple and red wine vinegar dressing ties everything together, with candied walnuts for caramelised crunch. Serve it as a standout vegetarian dish or alongside roasted meats for an impressive winter spread.

Roasted pumpkin soup with 3 toppings

Pumpkin focaccia with smoky chilli oil

Pumpkin gnocchi with sage and smoked almond burnt butter

Ingredients

½ (600g) kent pumpkin, cut in half, seeds scooped

2 tbsp extra virgin olive oil

1 bulb garlic

½ tsp cumin seeds

1 tsp coriander seeds

½ tsp fennel seeds

½ tsp carraway seeds

½ tsp ground cinnamon

1 tbsp brown sugar

1 radicchio lettuce, leaves separated

200g blue cheese

Candied walnuts

1 cup (100g) walnuts

¼ cup (60ml) maple syrup

Dressing

½ tsp salt flakes

1 tbsp maple syrup

2 tbsp red wine vinegar

1 tbsp extra virgin olive oil

Method

Preheat oven to 220°C (200°C fan-forced). Place the pumpkin on a large baking tray lined with non-stick baking paper, drizzle with oil. Wrap the garlic in foil and add it to the tray. Roast for 30 minutes, or until the pumpkin is golden and tender and the garlic is tender.

Place the seeds in a mortar and pestle and grind until fine. Add cinnamon and sugar and mix to combine. Season with salt and pepper. Scatter pumpkin with mixed seeds and return to oven. Roast for a further 15 minutes.

For the candied walnuts, combine walnuts and maple syrup on a small tray lined with non-stick baking paper. Place in the oven and roast for 10 minutes, or until caramelised. Set aside to cool.

For the dressing, squeeze the garlic from their skins and place in a small bowl. Add a pinch of salt and mash with a fork. Add maple, vinegar and oil and whisk to combine.

Place radicchio on a platter with pumpkin and blue cheese. Serve drizzled with dressing and scatter with walnuts.

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

Instagram