Warm Pumpkin, Blue Cheese And Spinach Salad

• 1 small pumpkin, halved, seeded and peeled and cut into 1in cubes (about 2lb)
• 6 tablespoons extra virgin olive oil
• 2 ounces pine nuts
• 1 tablespoon balsamic vinegar
• 1 teaspoon corn syrup or 1 teaspoon maple syrup
• 1 teaspoon coarse grain mustard
• 1 pinch light brown sugar
• 6 ounces Baby Spinach
• 8 ounces dolcelatte, at room temperature, cubed
• salt and pepper

1. Preheat the oven to 400u0b0F Place the pumpkin in a roasting tin, drizzle over 2 tbs of the oil, then season generously. Toss until evenly coated and roast for 35-40 minutes until tender and lightly caramelized.
2. Meanwhile, put the pine nuts in a small roasting tin and place in the oven with the pumpkin for 8-10 minutes until golden brown. Leave to cool.
3. Place the remaining 4 tbs of oil in a large bowl with the vinegar, syrup, mustard, sugar and seasoning. Whisk until well combined and thickened.
4. When the pumpkin is cooked, tip it into the dressing and stir to coat. Fold in the spinach leaves, crumble in the dolcelatte and scatter with the pine nuts. Serve.

pumpkin, extra virgin olive oil, nuts, balsamic vinegar, corn syrup, coarse grain mustard, light brown sugar, spinach, dolcelatte, salt

Taken from www.food.com/recipe/warm-pumpkin-blue-cheese-and-spinach-salad-410409 (may not work)