ROASTED PUMPKIN SALAD WITH PITTED BLACK OLIVES, AGED GORGONZOLA & WALNUTS

INGREDIENTS:

• Delica squash 1.1 lb
• Baby spinach 1 handful
• Saclà pitted black olives 3 tbsp
• Aged Gorgonzola cheese 2.8 oz
• Shallots 2
• Walnut halves 1.4 oz
• Olive oil
• Balsamic vinegar to taste
• Nutmeg
• Salt
• Black pepper

METHOD:

• Peel the squash, remove the seeds and inner fibers, then cut into 3/4-inch thick slices
• Season with olive oil, salt, black pepper and a pinch of nutmeg, then arrange on a baking sheet in a single layer
• Roast in a preheated 425°F oven for 35–40 minutes, until tender and caramelized but still holding their shape
• After 20 minutes, add the peeled shallots cut into quarters
• Toast the walnuts in a dry skillet, then roughly chop them
• In a large bowl, combine the baby spinach, well-drained Saclà pitted black olives, walnuts and diced aged Gorgonzola
• Add the roasted squash and shallots, then season with olive oil, salt, black pepper and balsamic vinegar
• Toss gently and serve with toasted bread crostini