Quince, Blue Cheese, Spinach and Pistachio Salad

By MiNDFOOD

Quince, Blue Cheese, Spinach and Pistachio Salad
Salads aren't just reserved for summer. Try this Quince, Blue Cheese, Spinach & Pistachio recipe.

Winter doesn’t have to see you do away with fresh salads. This Quince, Blue Cheese, Spinach and Pistachio Salad uses honey baked quince to give you a healthy and hearty lunch or dinnertime meal. Use the quince cooking juices to make a simple dressing that coats this colourful salad, finish with a sprinkle of crumbled gorgonzola cheese and crunchy pistachio kernels.

Quince, Blue Cheese, Spinach and Pistachio Salad Recipe

Serves 4

Ingredients:

½ cup honey

¼ cup hot water

2 bay leaves

1 stalk rosemary

½ tsp cracked black pepper

2 
medium quince, peeled, 
quartered, cored

120g baby spinach leaves

150g gorgonzola cheese, crumbled

½ cup pistachio kernels, roughly chopped

2 tbsp extra-virgin olive oil

Method:

Preheat oven to 180°C. Combine honey, water, bay leaves, rosemary and pepper in a bowl. Season with salt. Place quince into an ovenproof baking dish. Pour over honey mixture. Cover dish and bake for 2-2½ hours or until quince is tender. Cool. Reserve cooking juices.

Slice quince and place onto serving plates with spinach. Sprinkle with crumbled cheese and pistachios.

Combine ½ cup reserved quince cooking liquid with oil. Whisk until a smooth dressing forms. Season with salt.

Drizzle dressing over salad just before serving.

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