• 30 minutes
  • Difficulty Easy
  • 7 Ingredients


Tasty salad , with strong flavours for the blue cheese lovers!


  • 1/2 Butternut Pumpkin
  • 2 Tablespoons Pine Nuts
  • 2 rashes Proscuitto
  • 1 Tablespoon Olive Oil
  • Splash Balsamic Vineagar
  • Blue Cheese
  • Baby Spinach


  1. Preheat Airfryer to 160C. Toast pine nuts in oven proof dish for 5 minutes until toasted and golden brown.
  2. Peel and chop pumpkin into 3 cm pieces. Place in a bowl and add 1 tablespoon of olive oil, and toss to coat.
  3. Preheat Airfryer to 200C. Roast pumpkin in basket for 20 minutes, tossing every 5 minutes. At the 15 minute mark, add the proscuitto on the top.
  4. Remove the proscuitto and break into pieces. Tip the roasted pumpkin back into the bowl (there will be a bit of oil left in there and with will help form the dressing), splash with balsamic vineager (too your taste).
  5. To assemble, make a bed of spiniach leaves, top with roasted pumpkin, sprinkle with toasted pine nuts, and crumble pieces of blue cheese, and pieces of proscuitto.


Easy to make to your required proportions, depending on if you are making for a main meal, or a side. I always roast the full 1/2 pumpkin, because left over pumpkin can be used for so many things, eg: frittatta, quiche, risottio.

  • Looks good maybe I would use fetta cheese though thanks for sharing


  • Not sure how I’ll go with the blue cheese, but I’m game to try anything once


  • This is my type of meal! My mouth is watering as I type! Yum!!


  • This looks so very, very tasty!


  • Thanks again for sharing; delicious.


  • looks good


  • Thanks for sharing this delicious looking salad; will be making and tasting.


  • Oh my God, that looks so good.


  • Oh YUMMO sounds delicious but wish I hadn’t read this one so early in the day drooling.


  • this looks lovely – I love cheese in a salad


  • I’d definitely use a cheese other than blue, but this sounds so very tasty and pretty easy to make. I do like onion, garlic and chilli, so I’d probably throw some of them in, and maybe a bit more of the prosciutto.


  • surprisingly i haven’t tried blue cheese


  • Thanks for the comments everyone! I must say, I should maybe have gone with “salad” as it is a pretty loose salad! Also I generally do use a bit more baby spinach than I did in the photo – it was all I had left that day. At times I have also added still crispy steamed green beans, and asparagus. Recipes like this are great for swapping things in and out. If you don’t like blue cheese (and I am well aware that it is a like or loth ingredient – my husband hates it!), I would probably go for shavings or pecorino instead. Feta would work OK, but I immediately think of putting feta with beetroot rather than pumpkin…….now I am thinking I should try airfrying some beetroot….. :)


  • so totally different from the traditional salad


  • Sounds delicious- pregnant though so will sub blue cheese for something else!


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