Recipe: Roasted Pumpkin Salad with Warm Gorgonzola Dressing

Just in time for fall flavors, Executive Chef Christopher Nicosia of Sassi shares his autumn recipe for Roasted Pumpkin Salad with Warm Gorgonzola Dressing.

Sassi is located in North Scottsdale and offers diners a breathtaking view at sunset paired with exquisite Italian dishes.

For more information about the restaurant, visit sassi.biz.

Roasted Pumpkin Salad with Warm Gorgonzola Dressing

Recipe courtesy of Sassi’s Executive Chef Christopher Nicosia

Ingredients:

• 1 lb. of pumpkin or butternut squash, cleaned and diced 1 1/2”
• 2 tablespoons of extra virgin olive oil
• ½ teaspoon of ground all spice
• 4 cups of packed, fresh baby spinach
• ½ cup of walnuts toasted in the oven
• 1 tablespoon of butter
• 6 each fresh sage leaves
• 3 cloves of garlic, thinly sliced
• 8 oz. of gorgonzola dolce
• 2 cups of heavy cream
• Salt and Pepper to taste

Directions:

For the pumpkin:

1. Preheat oven to 400 degrees
2. Toss pumpkin in olive oil and all spice, season with salt and pepper
3. Roast on baking sheet in 400 degree oven until tender, and caramelized

For the dressing:

1. In a sauce pan, melt butter over medium-high heat
2. Add garlic and sage and cook until garlic softens
3. Add cream and gorgonzola and bring to a simmer, stirring often
4. Reduce cream until thick enough to coat the back of a spoon
5. Season with salt and plenty of black pepper, and keep warm

To serve:

1. Reheat pumpkin in oven until warm, about 2 minutes
2. In a mixing bowl, toss warm pumpkin and spinach. Spinach will wilt slightly
3. Divide among 4 small plates
4. Drizzle with warm gorgonzola dressing, and top with roasted walnuts